According to my husband, these are the cookie equivalent of meth. Strong words, I know. But he did consume an entire platter of these guys in one evening. I had to restrain myself after eating two, because I am not blessed with John's insane metabolism. What I am trying to say, is that these cookies are crazy good and worth the bit of extra effort. If you're not a fan of cranberry, substitute some raspberries or blackberries. You really should give them a try. You can thank me later. Or not. They may become habit forming.
cranberry compote cookies
for the dough:
(recipe from Earth to Table)
- 1 1/4 cups of AP flour
- 1 1/2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1 egg yolk + 1 egg for wash
- 1/4 to 1/2 cup of ice water
- 1 1/2 cups fresh cranberries
- 1 tablespoon lemon juice
- zest from 1 lemon
- 1/2 cup sugar
- 1/4 cup water
Combine flour, sugar and salt. Using a box grater, grate butter into flour mixture. Toss together.
In another bowl, combine water and egg yolk. Add to flour mixture a tablespoon at a time until dough just comes together.
Shape dough into a disk, wrap in plastic and chill for at least an hour.
While dough is chilling, make compote.
Combine ingredients in sauce pan. Cook over medium heat until sauce is reduced and jammy. This took me about 10 minutes. Make sure it is not runny and holds it's shape. Set aside and cool.
Preheat oven to 350 degrees.
After chilled, roll dough 1/4 to 1/8 inch thick. Use a biscuit cutter to cut into rounds. Remove a 1 inch hole from the center of half of the rounds-you want them to look like doughnuts. Now you will glue the two halves with egg wash. The plain round on the bottom >> egg wash >> the round with no center.
Place on parchment lined cookie sheet, fill with compote, egg wash the top and put in the freezer for 10 minutes before baking.
Bake for 15-20 minutes or until golden brown. Enjoy!