Tart and sweet cranberry filled cookies with a soft, buttery shortbread base and nutty, toasted marzipan hug from SouthernFATTY.com. Great cookies for holiday dinners or parties!
Serves: ~2 dozen
Ingredients
Shortbread Cookie Base
2 sticks butter (16 tablespoons or 225 grams), unsalted, softened
1 tablespoon (12 grams) shortening
1 cup (200 grams) sugar, granulated white or Vanilla Sugar is a great option
Over slightly above medium heat, heat until berries break and sauce starts to thicken.
You may help this process along by smashing the berries with a silicone spatula along the way.
Cook until reduced and thickened, about 5-10 minutes.
Remove from heat to cool slightly.
When cooled somewhat, fill cookie rings and immediately bake.
Bake until marzipan is golden. I used a kitchen torch to give a bit of darker texture around the ridges after baking.
Top with a bit of orange zest. Some rough sanding sugar would also be tasty.
Enjoy with family and friends!
These taste even better once they have sat and cooled completely. I prefer them after they have rested overnight, even. Perfect for holiday dinners or parties!
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Notes
2014 - SouthernFATTY.com
Nutrition Information
Serving size: 1 cookie
Recipe by Southern FATTY at https://www.southernfatty.com/cranberry-marzipan-cookies/