Saturday, December 17, 2005
Being a huge fan of shortbreads, i've tried my hand at baking it countless times but they always end up tasting like butter cookies. I know that there's nothing wrong with butter cookies, but the thing about shortbread that i find highly appealing is its crumbly texture which melts in your mouth.
And as usual, since I'm one who doesn't give up easily, i decided to try another shortbread recipe. It's from Martha Stewart's Holiday Cookie Edition. Yea that exact magazine I've been raving about.
This recipe for cranberry shortbread hearts caught my eye and I knew I had to try it. So lo and behold, I baked it the other day and it worked. Do note that this recipe is a little special because it requires you to cut out the cookies after it's baked, not before.
I brought these shortbread to YISS last week and it seemed that everyone loved it. That's good! Hmmm I may consider including this in my online bakery.
Speaking of which, I have decided to start this online bakery thing from next year. Probably in January. I would however, be using this blog of mine to let you know what I'd be selling.
Currently on my list are my chocolate chunk cookies, oatmeal raisin cookies, peanut butter cookies and maybe this shortbread. I've decided to keep it simple and start with cookies first. But I could perhaps do my brownies too if anyone asks. Or better yet, if there are special requests for anything you've seen on my blog, I guess you could let me know too. I'm still working out costs and deciding how much i should charge :) so be patient and I'll let you all know when i'm ready! hahaa.. this is exciting.
Oh, one more thing, you probably won't be hearing from me for the next few days again because I'll be heading to Phuket tomorrow morning. Will be back on Wednesday, and would leave again on Christmas eve for Klang, Kuala Lumpur to visit grannie and relatives. But do look out for delicious pictures when i'm back ya? Until then, have a Merry Christmas and keep healthy!
Dried-Cranberry Shortbread Hearts
1 cup unsalted butter, softened
3/4 cup sifted confectioners’ sugar
1 tsp pure vanilla extract
2 cups sifted all-purpose flour
1/2 teaspoon coarse salt
1/2 cup finely chopped dried cranberries
Preheat oven to 325 degree Fahrenheit (170 degrees Celsius) with rack in center.
Put butter, sugar, vanilla, flour, and salt in large mixing bowl.
Stir together with a wooden spoon until combined but not to creamy. Stir in dried cranberries
Press dough evenly into an 8-inch square baking pan.
Bake until firm and pale golden, about 30 minutes.
Let cool on a wire rack, about 20 minutes. Run a knife around edges; remove shortbread, and transfer, right side up, to work surface.
Cut out hearts with a 2 inch heart-shape cookie cutter. Trim any stray bits of cranberry from edges with a paring knife. Cookies can be stored in an airtight container at room temperature up to 5 days.