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.
Total Time
52min
0.0
0 Ratings
Author: Compelled to Cook
Servings:
12
Ingredients
•
2 3/4
cups
Fresh Cranberries
•
1
Lemon
, zested, juiced
•
1/2
cup
Granulated Sugar
•
4
Tbsp
Water
•
1/4
tsp
Ground Ginger
•
1
pinch
Ground Nutmeg
•
2
pinches
Salt
•
to taste
Coarse Sugar
•
2
cups
Unsalted Butter
, room temperature
•
4
Tbsp
Corn Starch
•
1 1/4
cups
Powdered Confectioners Sugar
•
3
cups
All-Purpose Flour
•
1
tsp
Pure Vanilla Extract
Cooking Instructions
1.
Preheat oven to 425 degrees F (220 degrees C).
2.
In a medium bowl, toss together Fresh Cranberries (2 3/4 cups), Granulated Sugar (1/2 cup), 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.
3.
Roast for 10 minutes. Remove from oven and stir, spreading out in a single layer to cool to room temperature.
4.
Preheat oven to 350 degrees F (180 degrees C).
5.
Add Unsalted Butter (2 cups) to a stand mixer bowl fitted with paddle attachment and beat until smooth.
6.
Add All-Purpose Flour (3 cups), Powdered Confectioners Sugar (1 1/4 cups), 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.
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.
8.
Bake in center of oven for 12-13 minutes.
9.
Remove from oven and allow to cool on baking sheet for 5 minutes. Remove to cooling rack and allow to cool completely.
Nutrition Per Serving
CALORIES
485
FAT
30.0 g
PROTEIN
3.3 g
CARBS
49.2 g
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