Cranberry Heart Cookies
Preheat oven to 180°C (approximately 350°F). Prepare a baking sheet with parchment paper.
Beat the butter and sugar together with an electric mixer until light and fluffy. Sift the pastry flour and rice flour together. Knead the flours into the butter mixture to form a smooth dough. Finally, knead in the chopped cranberries. Wrap in plastic and refrigerate for 30 minutes.
On a floured surface, roll out the dough until about 4 mm (approximately 1/8 inch) thick. Cut using a heart shaped cookie cutter. Sprinkle each heart with sugar and place onto the prepared baking sheet. Bake for 10-15 minutes, until lightly golden. Remove from the oven and cool on a wire rack.