cranberry-pomegranate-filled shortbread spiral cookies
A delicious shortbread with a fruity spiral filling - both pretty and tasty.
Cuisine: American, Fusion
Keyword: shortbread cookie, spiral cookie
Servings: 24approx, small cookies
Author: Caroline's Cooking
For the filling
1cupcranberriesfresh or frozen
For the shortbread
4ozunsalted butter110g/1 stick, brought to room temperature and cut into cubes
2ozsugar55g, approx 1/4 cup - I used light brown but any relatively fine
4ozall purpose flour110g plain flour, approx 3/4 cup
2ozcornstarch55g cornflour, approx 1/3 cup
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.