Let the holiday baking begin with these beautiful melt in your mouth Roasted Cranberry Whipped Shortbread cookies. Not too sweet, the tart cranberries are the perfect compliment to the flakey, buttery cookie. They’re a must to add to your holiday baking lineup.
A closer look at these stunning Roasted Cranberry Whipped Shortbread cookies finds them easy to prepare with basic ingredients, they’re holiday themed, gorgeous, and great for gift giving. Oh, and did I mention they’re melt in your mouth buttery with vibrant, tart roasted cranberries.
Whipped shortbread has always been my personal favourite. Mostly it’s the texture that gets me at the first barely resistant bite to that melt in your mouth butteriness. They’re an indulgence for sure and worth every bite. Enjoy!
Recipe source for Roasted Cranberry Whipped Shortbread: Â Adapted from “Let’s Break Bread Together, Whipped Cream Shortbread”
- 10 ounces fresh cranberries
- 1 tbsp fresh lemon juice
- 1/2 cup sugar
- 1/4 cup water
- 1 tsp finely grated lemon zest
- 1/4 tsp ground ginger
- pinch nutmeg
- pinch salt
- as needed course sugar
- 1 pound unsalted butter at room temperature
- 1/4 cup cornstarch
- 1 1/4 cups powdered sugar
- 3 cups all purpose flour
- 1 tsp pure vanilla extract
- pinch salt
- 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.
- 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.
- 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)
- 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.
You will likely have about a 1/2 cup of cooked cranberries left depending on how much you top the cookies with. Â Any leftover is fantastic on crostini with brie or with roasted meats.
These are so pretty. I never knew you could whip shortbread. The texture must be so light. Can’t wait to try them.
Yes, they are very light and buttery. Only a few ingredient for the base shortbread and a good beating in a stand mixer makes them super easy to make. Drop by spoonfuls or pipe them. They will melt in your mouth, hope you give them a try. Enjoy!