These cookies are made with tart, frozen cranberries, not the dried and sweetened variety, which gives this cookie a pleasant hint of tartness. This is a good way to use up leftover cranberries from thanksgiving.
I wouldn’t say these butter cookies lack anything without the filling. They have a hint of lemon, vanilla and spice which is well matched with the cranberry.
However, the flavours affinities of the cranberry cookie, and the almond, maple and white chocolate filling make this a very special little sandwich cookie.
Cranberry Cookie Dough:
1 cup unsalted butter (2 sticks) (227g)
1/2 cup granulated sugar (100g)
1 egg yolk (large egg)
3/4 tsp natural lemon extract
1/2 tsp pure vanilla
1/8 tsp nutmeg
1/8 tsp cardamom
1/8 tsp salt
2 cups of all purpose flour (250g)
1/2 cup of chopped frozen cranberries (50g)
Beat the butter and the sugar together at medium speed, for for 1 1/2 to 2 minutes. If you don’t have electric mixer whisk them together by hand until creamy.
Mix in the yolk until well combined, followed by the flavourings, spices and salt.
Gently stir in the flour, when it is nearly combined toss in the cranberries and stir until it forms a ball.
Turn out the dough onto a large piece of parchment paper resting on a large cutting board. Knead once or twice if there is any stray floury bits, just until it is uniform. Pat it into a flat disk. Place another large piece of parchment paper on top and roll the dough out into a large sheet 1/2 cm or less in depth. Carefully place the cutting board and dough in the fridge to chill for 20-30 minutes (parchment paper slides around, so be careful when moving the board). Once it has chilled it will be much easier to cut out your cookies. You can re-roll the scraps and repeat the chilling and cutting process.
Bake at 350f until golden brown around the edges.
While the cookies are baking mix up the almond mixture and roll it out on parchment paper as well. Then cut pieces with the same cutter as you used for the cookies. Don’t worry if it tears or breaks, it can be patted back together easily.
Assemble these cookies as soon as they have cooled just enough to move them (they are most fragile when fresh from the oven). They should still be warm. Place a piece or two of chocolate on top and let the heat of the cookie soften it, once it melts, gently spread it out. (You can melt your chocolate and then spread it on the cookie, I just find this method a little faster). Cover it with a piece of almond filling, then place another cookie on top. Voila.
Almond Filling:
1 package (100g) approximately 1 cup of ground almonds
2 tbsp maple syrup
1 tbsp light oil
Stir together until it forms a uniform ball. It may look a bit dry at first, but it should come together. Gently knead it a few times if necessary.
White Chocolate:
I used “Just Us” fair trade white chocolate, it looks quite a bit darker than your average white chocolate, the store bought kind anyway. It has a flavour reminiscent of caramel or butterscotch. I recommend this kind of chocolate for the recipe if you can get it, but any good quality white chocolate will work. Lindt is another good one, although it is a lot lighter and milkier tasting than the “Just Us”, so it will give slightly different results to the overall flavour. It will still be delicious.
They are best served at room temperature. They look very pretty served on pink paper muffin liners.
Happy Thanksgiving everyone!
