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This is a fun recipe to make because of the unique technique of freezing and then grating the shortbread dough before topping with the cranberry jam. A top layer of grated dough gives the finished product an interesting texture.
Makes about 20
For the shortbread:
4 cups all-purpose flour
1/4 teaspoon salt
4 egg yolks
2 teaspoons baking powder
1 pound (4 sticks) unsalted butter
2 cups granulated sugar
For the jam:
16 oz. fresh or frozen cranberries
1/2 cup orange juice
1 cup granulated sugar
1/2 teaspoon orange zest (grated orange peel)
To prepare the shortbread:
Sift together flour, salt and baking powder; set aside.
With mixer on high, cream butter until light and fluffy. Next add egg yolks and 2 cups sugar. Mix until sugar is dissolved and mixture is light.
Switch mixer to low and add dry ingredients previously set aside. 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, 1 cup sugar and orange zest. Simmer stirring often until cranberries are softened. Remove from heat. Let cool.
To assemble the shortbread:
Preheat oven to 350 F.
Using one ball, grate with coarse grater into 9 x 12-inch pan. Press down lightly. Cover with jam. With second ball, repeat with grater.
Bake for 40 minutes. Remove from oven and sprinkle liberally with powdered sugar. Let cool 10 minutes before cutting.
Note: Recipe courtesy of the Cranberry Marketing Committee.
1-1 of 1 reviews
A cookie baker in New Hampshire Jan 27, 2015
Would make this again.
Exquisite. Rich and buttery shortbread with that wonderful sandy texture with enough tart cranberry jam to break up the richness. I really appreciate that the recipe tells us how to make homemade jam instead of depending on a prepared product. 5 stars
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