Cranberry Swirl Shortbread
Homemade cranberry puree (both swirled on top and sandwiched in the middle) adds a welcome tartness to this buttery shortbread.
Keywords
- Desserts or Baked Goods
- Cookies
- Holiday
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Cooking tools:
- Food processor
- Tart pan
- Piping bag
- Rolling pin
- Microplane
- Cooling rack
- Saucepan
- Baking sheet
- Parchment paper
- Fork
- Chef's knife
- Measuring cup
- Oven
- Stove
- Refrigerator
Ingredients
- 4 ounces (113 grams/1 cup) fresh or frozen cranberries
- 1/2 cup (3 1/2 ounces/99 grams) granulated sugar
- 1/2 teaspoon grated orange zest plus 2 tablespoons juice
- 1/4 teaspoon ground cinnamon
- 2 cups (10 ounces/283 grams) all-purpose flour
- 1/2 cup (2 ounces/57 grams) confectioners' sugar
- 1/2 teaspoon salt
- 14 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
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