For sure apple pie and pumpkin pie are stars each Thanksgiving. But why not try something new and different. Autumn is when cranberries are harvested. Those bright red, tart little berries are what make this cranberry shortbread so incredibly delicious.Grateful Prayer Thankful Heart is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We will only recommend products we use, love or think are informative and helpful.
Our baking with Dorie group made this recipe together. It is from Dorie Greenspan’s book, Baking: From My Home to Yours. It has a shortbread bottom crust with a tart and sweet cranberry filling and is topped with another layer of shortbread. Such pretty colors and a great combination of flavors and textures!
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Not-Just-For-Thanksgiving
Cranberry Shortbread
8-10 Servings
Ingredients
For the Jam Filling:
1 large navel orange
about 1/4 cup of orange juice
1 12-ounce bag cranberries, fresh or frozen (not thawed)
About 1 cup sugar
For the Cake:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
1 stick plus 5 tablespoons (13 tablespoons) unsalted butter, at room temperature
1 cup plus 2 teaspoons sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
To Make the Jam Filling for cranberry shortbread:
Grate the zest of an orange into a medium heavy-bottomed saucepan. Slice off the peel, removing the white, cottony pith that sticks to the fruit, and slice between the membranes to release the orange segments. Cut the segments into 1/4-inch wide pieces and toss these into the pan. Working over a measuring cup, squeeze the juice from the membranes — if you have 1/4 cup, great; if not, add enough additional orange juice (or water) to make 1/4 cup — and pour it into the pan.
Put the cranberries in the pan, stir in 3/4 cup of sugar, set the pan over medium heat and bring to a boil, stirring frequently. Cook, stirring almost constantly, until the cranberries pop and your spoon leaves tracks, about 5 minutes. Scrape the jam into a bowl and taste it — if it’s too tart, add more sugar to taste. Cool to room temperature. (The filling can be made up to 2 weeks ahead and stored in an airtight container in the refrigerator.)
To Make the Cake:
Whisk together the flour, baking soda, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and smooth. Add 1 cup of sugar and continue to beat until it dissolves into the butter. Reduce the mixer speed to low and add the egg and egg yolk and, beating until they too are absorbed. Beat in the vanilla. Add the flour mixture, mixing only until it is incorporated; since this is a delicate dough, one that should not be over beaten, you might want to finish mixing in the flour by hand using a sturdy spatula. You’ll have a thick dough, one that is quite malleable.
Turn the dough out onto a smooth surface and gather it together in a ball, then divide in half and pat each half into a disk. Wrap the disks in plastic and refrigerate them for 15 to 30 minutes. (At this point, the dough can be refrigerated overnight; set it out at room temperature for about 20 minutes before proceeding.)
Getting Ready to Bake:
While the dough is chilling, center a rack in the oven and preheat the oven to 350 degrees F. Lightly butter a 9-inch spring form pan (preferably nonstick) and place it on a baking sheet lined with parchment or a silicone mat.
Work with one piece of dough at a time. For the bottom layer, either roll out the dough to size between two pieces of plastic wrap — it’s an easy enough dough to roll — and lay it in the pan, or put the dough in the pan and press it lightly and evenly across the bottom with your fingertips. Spread the cranberry filling over the dough.
Unwrap the second piece of dough, but leave it on the plastic. Press and/or roll it until it is just the diameter of the pan. Carefully lift the dough and invert it on the filling, lift off the plastic and use your fingers to even it as necessary so that it covers the filling. Brush the top of the cake very lightly with water and sprinkle with the remaining 2 teaspoons of sugar.
Baking
Bake for 35 to 40 minutes, or until the top of the cake is lightly golden and a thin knife inserted into the center comes out clean. Transfer the pan to a cooling rack and cool for about 20 minutes, then run a blunt knife around the cake, remove the sides of the pan and let cool to room temperature.
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so reach and delicious…!!!!
That looks delicious and I'm betting even my husband would like this since he likes shortbread.
I love cranberries and this looks delish! How's your sweet little Raider doing? Our daughter has a yellow lab they love so. Today found her at the vets….getting a needle biopsy on two lumps…thank you Lord, not cancer. I am relieved with them.
Oh my word! I finally found a chance to visit and catch up on your posts. I started from older posts and worked my way up. I was horrified to hear about poor Raider! I am very glad he is doing much better. I am also glad you and Jared did not suffer any ill effects. My goodness! What a nightmare. What a blessing for Maribeth to be there to assist. Love the mosaic with Raider playing with his new cow!
The recipes you have posted sound delicious. Especially this one – the Cranberry Shortbread and the French Toast Bread Pudding. How exciting that you were able to get your book signed by Ina Garten!
~ Tracy
What can I say, I love this weeks recipe. It is gorgeous and so different.
Oh your cranberry shortbread is beautiful and I enjoying this kind of delight on a tiered cookie platter. It's so easy and appreciated with herbal tea around here. Thanks so much!
That looks wonderful-I will pop over and take a look at her blog and get the recipe. Hugs- Diana
I have not had breakfast yet, and that looks so delicious!
Oh, that looks so good. I love anything cranberry. Thanks for the link to the recipe. I'm headed there now with my mouth watering! lol
Oh yum! that looks so good. Two of my favorite flavors…shortbread and cranberries.
YUMMY! This looks delicious. I am having my parents and hubby's parents over for a Thanksgiving dinner (even though we don't celebrate it here in Australia) and I think this could be a perfect treat with coffee. Thanks for the recipe!
Best wishes,
Natasha.