Quick Shortbread Cookie Recipe

I have had several people ask me for this recipe for taste and ease. I made a few batches of them for Valentine's Day gifties since the recipe is so quick and easy! Enjoy!

Dried Cranberry Shortbread Hearts (or any shapes you choose!!) thanks Martha!

Ingredients makes about 1 1/2 dozen 1 3/4-inch hearts

* 1 cup (2 sticks) unsalted butter, room temperature
* 3/4 cup sifted confectioners' sugar
* 1 teaspoon pure vanilla extract
* 2 cups sifted all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup finely chopped dried cranberries or cherries

Directions
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. (no mixer required!!)
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.

Sheet of dough patted out on parchment and then baked in the oven for 20 min

Once it cools for 20 min just cut out shapes and let cool on baking racks! done!