Orange-Cranberry Shortbread Hearts

/ Saturday, February 20, 2010

For Valentine's day I sent shortbread cookies to my three greatest loves: my Nanny, and beautiful friends Cera and Rachel :) The orange zest brightens up an otherwise buttery, crumbly cookie. Bright and buttery? Yes please! Enjoy...

Orange-Cranberry Shortbread Hearts by Martha Stewart, orange zest by me :)
  • 2 sticks unsalted butter, room temperature
  • 3/4 cup sifted confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cranraisins
  • 1/2 to 1 orange, finely grated


  1. Heat oven to 325 degrees.with a rack in center. Combine butter, confectioners’ sugar, vanilla, flour, and salt in a large mixing bowl. Beat with a wooden spoon until combined but not too creamy. Stir in dried cranberries and orange zest.
  2. Pat dough evenly into an 8- or 9-inch-square baking pan. Bake until just beginning to turn golden, about 20 minutes. Place pan on cooling rack until cool enough to touch, about 20 minutes. Run knife around edges, remove shortbread, and transfer, right side up, to work surface. Use 1 1/2- to 2-inch heart cookie cutter to cut out cookies. Use a paring knife to trim stray bits of cranberry from edges. Cookies will keep for 5 days at room temperature in an airtight container.

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