Cranberry Pie Cookies

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Cranberry Pie Cookies

Yield: 18

Ingredients

For the Cookies

• 2 cups flour
• 1 cup powdered sugar
• 15 tbsp butter, very cold
• 1 tsp vanilla extract
• 3-4 tbsp ice water

For the Filling

• 6 ounces cranberries
• 1/2 cup white sugar
• 1/4 cup orange juice
• 2 tsp orange or lemon zest
• 3 tbsp softened butter
• 2 egg yolks

Instructions

For the Filling

1. In a saucepan over medium-low heat, combine cranberries, sugar, orange juice, and lemon or orange zest. Cook for 3 minutes stirring occasionally. Turn heat to low and simmer for 10 minutes until cranberries burst and are bubbling.
2. Let cool slightly, for about 5 minutes. Transfer the mixture to a blender or food processor and pulse until it forms a thick liquid and there are no visible signs of cranberry skins. Strain through a fine mesh sieve back into the well wiped or rinsed saucepan.
3. In a medium bowl, whisk together egg yolks. While whisking, slowly pour 1 cup of warm cranberry mixture to temper the yolks. Continue to whisk a couple minutes.
4. Pour the tempered yolks into the saucepan of the remaining cranberry mixture, whisking together. Cook over medium-low heat, whisking, until thickened (about 5-10 minutes).
5. Remove from heat, pour through a fine mesh sieve to remove any curdled eggs, and whisk in softened butter cut into cubes. Let the cranberry curd cool before using.
6. The curd can be kept refrigerated in airtight container for one week.

For the Cookies

1. Using a stand mixer fitted with a paddle attachment, whisk together flour and sugar.
2. Using a cheese grater (not a zester), grate very cold butter directly from the fridge or freezer into the mixture. Gently toss with fingers until the butter is coated, achieving a pea-like texture.
3. Add 2 tablespoons of very cold water and vanilla. Using the mixer, blend on low for a few minutes. If the dough doesn't form a ball, add an additional 1 tablespoon of cold water at a time until it does. The dough should not be sticky.
4. Working quickly, roll the dough into golf ball-sized (or slightly larger) balls, pressing the center with your thumb and leaving a 1/4"-1/2" border.
5. Place the cookies on a baking tray lined with parchment paper and refrigerate for 30 minutes to 1 hour. (Keep the remaining dough in the fridge to prevent the butter from softening.)
6. Preheat the oven to 350°F. The cookie dough should be firm and have no give before going in the oven. Optional: Brush the edges with milk or egg wash.
7. Bake for 10-15 minutes; the center should look dry and not doughy. If the center puffs up during baking, gently press it down with the back of a measuring spoon.
8. Let cool slightly, fill cookies with cranberry curd. Bake at 350°F for 2-4 minutes until curd is set and cookies are lightly golden. Let cool before serving.