Leftover Cranberry Sauce meets crisp, buttery shortbread, studded with fresh rosemary. Only slightly sweet with little bites of salt, this day-after-Thanksgiving snack eats more like a savory nibble than a cookie. Use our Bourbon Vanilla Cranberry Sauce or Ginger Pear Cranberry Sauce for the filling – both work well with the buttery-herby cookie.
Time: 30 min
Makes 18 CookiesRating
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Loading...| 2 sticks unsalted butter | |
| 1/2 cup sugar | |
| 1 egg | |
| 1 Tbl chopped fresh rosemary | |
| 1 tsp Rosemary Sea Salt | |
| 3 cups all-purpose flour | |
| Bourbon Vanilla Cranberry Sauce |
| 1. | Preheat the oven to 350°F. In the bowl of a food processor, pulse together the butter, sugar, egg and salt. Add in the flour and pulse until the mixture looks like cottage cheese. Very briefly pulse in the fresh rosemary. |
| 2. | Turn the mixture out onto a work surface and continue working the dough with your hands, kneading until the dough is a smooth ball. |
| 3. | Shape into 18 balls and place on two parchment-lined sheetpans. Make an indentation with your thumb for the cranberry sauce. |
| 4. | Before adding the sauce, chill the dough for 20 minutes. After chilling, add a teaspoon of cranberry sauce to each indentation. |
| 5. | Bake for 12-15 minutes or until the bottoms are golden brown. Cool for five minutes on the pans then move to a rack to cool completely. |
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