Roasted Cranberry Whipped Shortbread

Preheat oven to 425 degrees F (220 degrees C).

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.

Roast for 10 minutes. Remove from oven and stir, spreading out in a single layer to cool to room temperature.

Preheat oven to 350 degrees F (180 degrees C).

Add Unsalted Butter (2 cups) to a stand mixer bowl fitted with paddle attachment and beat until smooth.

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.

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.

Bake in center of oven for 12-13 minutes.

Remove from oven and allow to cool on baking sheet for 5 minutes. Remove to cooling rack and allow to cool completely.