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Shortbread Hearts With Cranberries


For the dough: 1 1/3 cup (300 g) salted butter, 1 cup (200 g) sugar, 4 cups (500 g) spelt flour or wheat flour, 5 oz (140 g) dried cranberries (not too finely chopped)

Additional: flour for the countertop, heart-shaped cookie cutter, parchment paper

Preheat the oven to 355°F (180°C), unless you have a convection oven, in which case preheat to 320°F (160°C), or a gas oven, in which case preheat to level 3. In a mixing bowl, beat the butter using a hand mixer with a whisk attachment for about 10 minutes. Afterward, the mixture should be creamy white and should have visibly increased in volume. Sprinkle the sugar in and continue stirring until the crystals have dissolved. Add in the flour and the cranberries and knead into a smooth dough.

Roll dough out onto a floured countertop to form a sheet approximately 2 / 5 in. (1 cm) thick. Using cookie cutters, cut out small hearts, and place onto a baking sheet lined with parchment paper.

Place the baking sheet in a preheated oven (middle rack) and bake the shortbread hearts for about 10 minutes, until they are very lightly colored. Remove the cookies from the oven, take them off the baking sheet along with the parchment paper, and allow to cool.


It is a quote. Christmas Cookies Dozens of Classic Yuletide Treats for the Whole Family 2015

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