Wednesday, February 10, 2016

Cranberry Shortbread Hearts from Martha Stewart's Recipe

Today is Wednesday and mother had an appointment where I was to accompany her.  I took medicine which made me sick as a dog and told her to go on and I would catch up... well..  It was too late by the time I arrived and, it was for naught.  Running from one side of the city to the other, and wishing I was in Florida, attempting to make it there, and back without hurting mom's feelings is taxing.  I don't know why I am crying all the time...  I now know what my grandmother meant...   Mother's sick, Mariluz is sick, Pat is sick, and I am sick, and seeing all of them and trying to get to florida is .. well... making me sad as I am afraid my granddaughter sees so little of me I am merely a butterfly that enters her little world and floats away again without reason... in her estimation.  I'll think of a solution soon.  My here and her there... we have to share a space soon so that BOTH of "here's" and BOTH our "there's" are the same ... at the same time.    Cooking... when I feel better it makes me feel better.

Made these Cranberry Shortbread Cookies about a two weeks ago with  tahitian vanilla and they tasted.. well, old.  Perhaps the flour in this house was old?  I am going to make another attempt with a different vanilla.  The recipe is on my "Christmas Cookies from Others" blog  (sub-section) located at  http://christmascookiesfromothers.blogspot.com/2008/12/dried-cranberry-shortbread-hearts.html

To all reading... Remember.  This recipe is attributed to, and credited as a Martha Stewart Recipe found on her website back in 2008.   Today's date is February 10th, 2016.  She may take the recipe off in the future, but at one time this was her link ...

http://www.marthastewart.com/1139145/dried-cranberry-shortbread-hearts

INGREDIENTS


  • 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 rack in center. Combine butter, confectioners' sugar, vanilla, flour, and salt in large mixing bowl. Beat with a wooden spoon until combined but not too creamy. Stir in dried cranberries.
  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.