Thursday, November 1, 2012

cranberry shortbread

finally! the day i've been waiting for all year long.
the holidays are here!!!!!!!!!!!!! :)

those of you that know me know i don't love halloween.
i consider it a gateway holiday.
the only reason i look forward to halloween coming and going 
is because it gets me one step closer to the really good holidays :)

this recipe has holiday written all over it.
it was easy and DELICIOUS.

recipe via bon appetit

1 cup flour
3/4 cups sugar, divided
1/4 teaspoon kosher salt
1/2 cup (1 stick) chilled unsalted butter, cubed
1 10oz bad fresh cranberries
1/4 cup fresh grapefruit juice
1 teaspoon grapefruit zest


1. preheat oven to 350 degrees
line an 8x8x2" pan with parchment paper, 
leaving 2" overhang on each side

(if you do not have parchment paper, butter pan generously)

2. whisk flour, 1/2 cup sugar, and salt in medium bowl.
using fingertips, rub butter into dry ingredients 
until mixture resembles coarse meal.

3. transfer to prepared pan, 
press evenly into bottom of pan
(using the bottom of a flat cup)
prick all over with a fork

4. bake shortbread until cooked through and pale golden 
25-30 minutes. transfer to wire rack and cool completely.

5. bring remaining 1/2 cup sugar, 1.5 cups cranberries 
and grapefruit juice to a simmer in a small saucepan and cook, 
stirring occasionally, until cranberries burst and mixture is syrupy, 
about 8 minutes. stir in remaining cranberries and cook 
until skins begin to split, about 3 minutes. let cool.

6. spread cooled cranberry topping over shortbread. scatter zest.
if using parchment paper, lift from pan and cut into squares, 
or just cut and serve.

7. YUM! :)

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