Roasted Cranberry Whipped Shortbread
    Servings Prep Time
    5dozen 30minutes
    Cook Time
    22minutes
    Servings Prep Time
    5dozen 30minutes
    Cook Time
    22minutes
    Ingredients
    Roasted Cranberries
    whipped Shortbread
    Instructions
    Roasted Cranberries
    1. Preheat oven to 425℉. In a medium bowl toss together all ingredients and 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.
    Whipped Shortbread
    1. Preheat oven to 350℉. Add butter to a stand mixer bowl fitted with paddle attachment and beat until smooth. Add flour, powdered sugar, cornstarch, vanilla and salt. Continue to beat until smooth and fluffy, approximately 3-4 minutes, scraping bowl and paddle down at least twice.
    2. 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″- 2″ rosettes with 2″ spacing. (cookie will spread slightly with cooking)
    3. Press an approximate 1/2 tsp of roasted cranberries into centre of cookie. Top centre of cookie with course sugar and bake in centre 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.
    Recipe Notes

    You will likely have about a 1/2 cup of cooked cranberries left depending on how much you top the cookies with.  Any leftover is fantastic on crostini with brie or with roasted meats.

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