Cranberry-pomegranate-filled shortbread spiral cookies
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cranberry-pomegranate-filled shortbread spiral cookies

A delicious shortbread with a fruity spiral filling - both pretty and tasty.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Snack
Cuisine: American, Fusion
Keyword: shortbread cookie, spiral cookie
Servings: 24 approx, small cookies
Calories: 81kcal
Author: Caroline's Cooking


For the filling

  • 1 cup cranberries fresh or frozen
  • 1/2 cup date pieces
  • 2 tsp pomegranate molasses syrup
  • 2 tbsp water

For the shortbread

  • 4 oz unsalted butter 110g/1 stick, brought to room temperature and cut into cubes
  • 2 oz sugar 55g, approx 1/4 cup - I used light brown but any relatively fine
  • 4 oz all purpose flour 110g plain flour, approx 3/4 cup
  • 2 oz cornstarch 55g cornflour, approx 1/3 cup
  • 1/4 tsp cinnamon


  • First make the filling by putting all the filling ingredients (cranberries, date pieces, pomegranate molasses and water) in a small pan. Heat over a medium-low heat and stir occasionally until the cranberries pop and break up and the mixture comes together as a jam. It will still be a little lumpy.
  • Set aside to cool -it can be kept covered at room temperature or refrigerated for a couple days.
  • When ready to make the shortbread, preheat oven to 350F/180C.
  • Cream the butter and sugar - you can use a hand blender or a 'proper' mixer, both will work, or do by hand (in effect mashing them together).
  • Add flour and corn starch/cornflour and mix together but be careful not to overmix.
  • Divide the mixture in two and roll out half the mixture on a surface floured with a little corn starch - it can be helpful to roll on a cookie sheet. Roll to around 1/4 inch/3-4mm thick, or thinner if you can, into a square or rectangular shape - you can push the sides in a little as rolling and roll a bit more to help get the shape.
  • Carefully spread a very thin layer of the jam over the shortbread then roll from one side into a spiral, being careful to not have gaps as you roll and smoothing any cracks in the dough. Cover in plastic/cling film and either freeze for around 10-12min or chill in the fridge for a couple hours. Either way, when you go to cut it the dough should be firm and not squash. Repeat with the other half of the dough. Note - You may well not need all of the jam.
  • After chilling, carefully slice the log of dough into relatively thin slices and place on a lined baking sheet.
  • Bake for around 10-12min until just starting to brown. Allow to cool a minute before transferring to a cooling rack.


Note I recommend using weight measurements rather than cups for baking such as this.


Calories: 81kcal | Carbohydrates: 11g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 1mg | Potassium: 28mg | Sugar: 4g | Vitamin A: 2.4% | Vitamin C: 0.7% | Calcium: 0.3% | Iron: 1.5%