By Carmel Karni — See the recipe
When David’s mother was a teenager, she often babysat for the neighbor across the street, who always left a plate of her homemade shortbread for her to enjoy while she watched the kids. It was a simple, delicious recipe that instantly won David’s mother over. She made it her own and baked it every fall and winter, bringing it out for Thanksgiving, Christmas, and any day that needed a little extra comfort. Now, carrying on her tradition, I’ve added a swirl of bright cranberry curd to cut through the buttery richness of the cookie, giving this cherished recipe a touch of tangy balance while keeping its old-fashioned warmth.
Shortbread Cookies with Cranberry Curd
Ingredients: Shortbread
- 1 cup (2 sticks) butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup cornstarch
- 2 cups all-purpose flour (do not sift)
Instructions: Shortbread
Preheat the oven
Set your oven to 300°F (150°C). Grease two pie plates lightly, or line them with parchment for easier removal.
Cream the butter and sugar
In a large mixing bowl, combine the softened butter and sugar. Use your hands (as the original method calls for) or a wooden spoon to mix until the mixture is smooth, soft, and well blended.
Add the cornstarch
Sprinkle in the cornstarch and continue mixing until it is fully incorporated and the mixture becomes light and creamy.
Add the flour
Add the flour unsifted, about half at a time. Mix with your hand until a soft, smooth dough forms. It should be pliable but not sticky.
Press the dough into pie plates
Divide the dough evenly between the two pie plates. Using your fingers or the palm of your hand, press the dough flat and smooth it out all the way to the edges. Aim for an even thickness so it bakes uniformly.
Prick the surface
Using a fork, prick the dough all over. This helps prevent bubbling and gives the shortbread its traditional appearance.
Bake
Place the pie plates in the preheated oven and bake for about 40 minutes, or until the shortbread is very lightly golden around the edges. The color should remain pale, not deeply browned.
Cool and serve
Let the shortbread cool completely in the pie plates. While still warm, you can cut it into wedges if you like traditional triangular slices. Once cool, remove from the plates and store in an airtight container.
Ingredients: Cranberry Curd
- 8 oz bag of fresh or frozen cranberries
- 1/2 cup water
- 3/4 cup sugar (adjust to taste)
- 3 large egg yolks
- 4 tablespoons unsalted butter, cut into small pieces
- Pinch of salt
Instructions
-
Cook the cranberries
In a medium saucepan, combine the cranberries and water. Bring to a simmer over medium heat and cook for about 10 minutes, or until the cranberries burst and become soft. -
Blend and strain
Press the mixture through a fine-mesh sieve into a bowl, discarding the skins. You should have a smooth, ruby-red cranberry puree. -
Whisk the curd base
In a clean saucepan, whisk together the sugar, eggs, and egg yolks until smooth. Add the cranberry puree and a pinch of salt, whisking to combine. -
Cook the curd
Set the pan over medium-low heat. Cook, stirring constantly with a heatproof spatula or whisk, until the mixture thickens enough to coat the back of a spoon—about 8–10 minutes. Do not let it boil to avoid scrambling the eggs. -
Add the butter
Remove from heat and stir in the butter pieces until fully melted and incorporated. Add lemon juice to taste if you’d like a brighter flavor. -
Cool and store
Pour the curd into a jar or container. Press plastic wrap directly onto the surface to prevent a skin from forming. Let cool, then refrigerate. It will thicken further as it chills.
