Directions

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 fruit. {I used an electric mixer but was careful not to overbeat. I split the dough in half and added dried blueberries to one batch and dried cherries to the other}
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. 
3. I guess I should say I adapted this recipe because I decided to roll out the dough between two pieces of waxed paper, cut the hearts and then bake for 20 minutes. I thought it would be easier this way, especially after reading some of the comments. Cookies will keep for 5 days at room temperature in an airtight container.
4. Enjoy!