Blueberries and shortbread

I know what you are thinking. What is that??

Pictures never do justice to your hips. Neither will they do any for food.

You may forgive a technology. But when it comes to people, it takes a while.

The way some people gossip intrigues me. And how some others judge another based on gossip is beyond me.

What goes around, comes around. And as some might say, poetic justice.

If I could, I would give these people a sucker punch in the face. But I won’t.

Time must be put to better use, such as making these wonderful shortbread. Sweet, crumbly, with chewy bits of dried fruit surprising you in every mouthful. I would recommend something tart like sour cherries. Unfortunately, the house is well stocked with dried blueberries [any suggestions? (: ]

Dried Cranberry Shortbread Hearts

by Martha Stewart

makes about 1 1/2 doz 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

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.
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.

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