Holiday Hearts A Collection of Inspired Recipes, Gifts and Decor by Pamela Sheldon Johns & Jennifer Barry Ten Speed Press, October 2002 Paperback - 112 pages

Occasions abound on which we show our love for family and friends—Valentine’s Day, of course, but also anniversaries, birthdays, Mother’s Day, and Father’s Day, all days meant for pampering. What better way to please the object of your affection than with the classic symbol of love, a heart? From acclaimed chef Pamela Sheldon Johns and celebrated designer Jennifer Barry come HOLIDAY HEARTS, a book teeming with food and craft ideas all devoted to the heart. Hearts can be savory—Parmesan Braided Hearts. They can definitely be sweet—Pink Coconut Hearts with Rose Blossoms. They can be decorative—Rose Heart Candle Wreathes. They can even be practical—Lavender Heart Sachets. This year, honor that someone special with a unique, homemade treasure.

1/2 pound unsalted butter
1/2 cup powdered sugar
1/4 cup coarsely chopped dried cranberries
1/4 cup coarsley chopped walnuts
2 cups unbleached all-purpose flour
Pinch of salt
1 egg yolk beaten with 1 tablespoon water

Preheat an oven to 350°. Lightly oil a heart-shaped muffin pan.

In a mixing bowl, cream the butter until softened, then add the powdered sugar. Beat well. Stir in the cranberries, walnuts, flour, and salt and mix well. Cover and chill for one hour, or overnight. Press into the muffin pan to a thickness of 1/2-inch. Prick with a fork, brush with egg wash, and bake for 20 to 25 minutes, until lightly browned. Makes 12