cranberry shortbread hearts
- 150g unsalted butter, chopped and softened
- ⅓ cup (55g) icing (confectioner’s) sugar, sifted
- 1 teaspoon vanilla extract
- 1½ cups (225g) plain (all-purpose) flour, sifted
- 2 tablespoons cornflour (cornstarch), sifted
- ¾ cup (100g) dried cranberries, chopped
- Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8 minutes or until pale and creamy. Add the flour, cornflour and cranberries and beat until just combined. Roll the mixture out between 2 sheets of non-stick baking paper to 3mm thick. Refrigerate for 30 minutes or until firm.
- Preheat oven to 160°C (325°F). Line 2 large baking trays with non-stick baking paper.
- Using an 8cm heart-shaped cutter, cut 14 hearts from the dough, re-rolling as necessary. Place the hearts on the trays. Using a 3mm round piping nozzle, cut a hole in the top of each cookie. Bake for 12–14 minutes or until golden. Allow to cool on the trays.
- Thread the hearts with ribbon to hang or serve. Makes 14
Photography: Chris Court
© DONNA HAY GROUP
