Saturday, July 31, 2010

Dried-Cranberry Shortbread Hearts

Dried-Cranberry Shortbread Hearts

The instructions for these cookies were distinctly non-Martha. Usually she requires the mixing of small amounts of this and that, getting an array of utensils and dishes dirty and generally being as futzy as possible. But this time she has you use one bowl and a spoon; just mix everything together and press into a baking dish. Heck, you could probably mix it in the baking dish. Or you could forgo the spoon and just mix it with your hand. Then you wouldn't have any dishes at all!

Dried-Cranberry Shortbread Hearts

Once the shortbread is baked, you cut it into pieces with a cookie cutter (Martha mandates the use of a 2-inch heart shaped one, and who am I to second-guess her). I considered just cutting the shortbread into squares with a knife, but then I realized that the scraps from in-between the cookies were a prime snacking opportunity. And who am I to pass up a prime snacking opportunity?

Dried-Cranberry Shortbread Hearts

The verdict- Tasty! Really, really buttery, and not too sweet. They're super basic, so you could really add any mix-ins you like. Almonds would be tasty, or dried cherries, or chocolate chips... the possibilities are endless.

Also, I made a Jell-o mold:
Jello

Next week: Chocolate Thumbprints p. 278

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