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Roasted Cranberry Whipped Shortbread

13 INGREDIENTS • 9 STEPS • 52MINS

Roasted Cranberry Whipped Shortbread

Recipe
Tart cranberries are the perfect compliment to flakey, buttery cookie in this Roasted Cranberry Whipped Shortbread. They’re a must-add to your holiday baking lineup.
Add to plan
Tart cranberries are the perfect compliment to flakey, buttery cookie in this Roasted Cranberry Whipped Shortbread. They’re a must-add to your holiday baking lineup.
author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.

52MINS

Total Time

$0.59

Cost Per Serving

Ingredients

Servings
12
us / metric
Fresh Cranberry
285 g
Fresh Cranberries
Lemon
1
Lemon, zested, juiced
1 tsp of zest and 1 Tbsp juice per 12 servings
Granulated Sugar
100 g
Granulated Sugar
Water
4 Tbsp
Water
Ground Ginger
1/4 tsp
Ground Ginger
Ground Nutmeg
1 pinch
Ground Nutmeg
Salt
2 pinches
Salt
Coarse Sugar
to taste
Coarse Sugar
Unsalted Butter
455 g
Unsalted Butter, room temperature
Corn Starch
4 Tbsp
Corn Starch
Powdered Confectioners Sugar
135 g
Powdered Confectioners Sugar
All-Purpose Flour
375 g
All-Purpose Flour
Pure Vanilla Extract
1 tsp
Pure Vanilla Extract

Nutrition Per Serving

VIEW ALL
Calories
485
Fat
30.0 g
Protein
3.3 g
Carbs
49.2 g
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author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.

Cooking Instructions

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step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
In a medium bowl, toss together Fresh Cranberries (285 g), Granulated Sugar (100 g), Water (4 Tbsp), zest and juice from Lemon (1), Ground Ginger (1/4 tsp), Ground Nutmeg (1 pinch), Salt (1 pinch), and Coarse Sugar (to taste). Spread in a single layer on a small baking sheet.
step 2 In a medium bowl, toss together Fresh Cranberries (285 g), Granulated Sugar (100 g), Water (4 Tbsp), zest and juice from Lemon (1), Ground Ginger (1/4 tsp), Ground Nutmeg (1 pinch), Salt (1 pinch), and Coarse Sugar (to taste). Spread in a single layer on a small baking sheet.
step 3
Roast for 10 minutes. Remove from oven and stir, spreading out in a single layer to cool to room temperature.
step 3 Roast for 10 minutes. Remove from oven and stir, spreading out in a single layer to cool to room temperature.
step 4
Preheat oven to 350 degrees F (180 degrees C).
step 5
Add Unsalted Butter (455 g) to a stand mixer bowl fitted with paddle attachment and beat until smooth.
step 6
Add All-Purpose Flour (375 g), Powdered Confectioners Sugar (135 g), Corn Starch (4 Tbsp), Pure Vanilla Extract (1 tsp), and Salt (1 pinch). Continue to beat until smooth and fluffy, approximately 3-4 minutes, scraping bowl and paddle down at least twice.
step 6 Add All-Purpose Flour (375 g), Powdered Confectioners Sugar (135 g), Corn Starch (4 Tbsp), Pure Vanilla Extract (1 tsp), and Salt (1 pinch). Continue to beat until smooth and fluffy, approximately 3-4 minutes, scraping bowl and paddle down at least twice.
step 7
Scoop dough into a large pastry bag fitted with a 1M tip. Line large baking sheets with parchment and pipe dough into approximate 1 3/4-inch to 2-inch rosettes with 2-inch spacing. Press an approximate 1/2 teaspoon of roasted cranberries into the center of each cookie. Top centers of cookies with course sugar.
step 7 Scoop dough into a large pastry bag fitted with a 1M tip. Line large baking sheets with parchment and pipe dough into approximate 1 3/4-inch to 2-inch rosettes with 2-inch spacing. Press an approximate 1/2 teaspoon of roasted cranberries into the center of each cookie. Top centers of cookies with course sugar.
step 8
Bake in center of oven for 12-13 minutes.
step 9
Remove from oven and allow to cool on baking sheet for 5 minutes. Remove to cooling rack and allow to cool completely.
step 9 Remove from oven and allow to cool on baking sheet for 5 minutes. Remove to cooling rack and allow to cool completely.
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