Shortbread with Cranberry Jam
These tasty shortbread cookies have an interesting texture and a subtle orange flavor from the zest.
Makes: 20 servings
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 30 minutes
Recipe Created By: US Cranberry Marketing Committee
Featured In: Tennessee Home & Farm
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 30 minutes
Recipe Created By: US Cranberry Marketing Committee
Featured In: Tennessee Home & Farm
Ingredients
- 4 cups all-purpose flour
- ¼ teaspoon salt
- 4 egg yolks
- 2 teaspoons baking powder
- 1 pound (4 sticks) unsalted butter
- 2 cups sugar
- confectioner’s sugar, for garnish
Cranberry Jam
- 16 ounces fresh or frozen cranberries
- ½ cup orange juice
- 1 cup sugar
- ½ teaspoon orange zest
Instructions
- To prepare shortbread: sift together flour, salt and baking powder; set aside.
- With mixer on high, cream butter until light and fluffy. Add egg yolks and sugar. Mix until sugar is dissolved and mixture is light.
- Switch mixer to low and add dry ingredients. Mix only until incorporated. Make 2 balls, wrap in plastic wrap and freeze 30 minutes.
- To prepare the jam: In a medium saucepan over medium heat, combine cranberries, orange juice, sugar and orange zest. Simmer stirring often until cranberries are softened. Remove from heat. Let cool.
- To assemble the shortbread: Preheat oven to 350 degrees.
- Using one ball, grate with coarse grater into 9-by-12-inch pan. Press down lightly. Cover with jam. Repeat with second ball.
- Bake for 40 minutes. Remove from oven and sprinkle liberally with powdered sugar. Let cool 10 minutes before cutting.
Tips & Notes
Enjoy cranberries year round by buying extra bags of fresh, in-season cranberries to freeze in zippered plastic bags.
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