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RECIPE
14 INGREDIENTS9 STEPS52min

Roasted Cranberry Whipped Shortbread

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.
Roasted Cranberry Whipped Shortbread Recipe | SideChef
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.
Compelled to Cook
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Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
52min
Total Time
$0.61
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
2 3/4 cups
1 Tbsp
Freshly Squeezed  Lemon Juice
1/4 cup
Water
1
Lemon , zested
1 tsp of zest
1 pinch
Ground Nutmeg
2 pinches
to taste
Coarse Sugar
2 cups
Unsalted Butter , room temperature
1/4 cup
1 1/4 cups
Powdered Confectioners Sugar
1 tsp
Pure Vanilla Extract
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Nutrition Per Serving

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CALORIES
477
FAT
30.0 g
PROTEIN
3.1 g
CARBS
47.5 g

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 (2 3/4 cups) , Lemon Juice (1 Tbsp) , Granulated Sugar (1/2 cup) , Water (1/4 cup) , 1 tsp zest from the 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 4
Preheat oven to 350 degrees F (180 degrees C).
Step 5
Add Unsalted Butter (2 cups) to a stand mixer bowl fitted with paddle attachment and beat until smooth.
Step 6
Add All-Purpose Flour (3 cups) , Powdered Confectioners Sugar (1 1/4 cups) , Corn Starch (1/4 cup) , 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 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.
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Nutrition Per Serving
Calories
477
% Daily Value*
Fat
30.0 g
38%
Saturated Fat
18.9 g
94%
Trans Fat
0.0 g
--
Cholesterol
80.9 mg
27%
Carbohydrates
47.5 g
17%
Fiber
1.8 g
6%
Sugars
21.0 g
--
Protein
3.1 g
6%
Sodium
0.9 mg
0%
Vitamin D
--
--
Calcium
6.9 mg
1%
Iron
1.4 mg
8%
Potassium
42.5 mg
1%
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