I’ve been looking forward to making this week’s Tuesdays With Dorie recipe for Not-Just-For-Thanksgiving Cranberry Shortbread Cake for a couple of reasons:
- Cranberries! I’m a cranberry sauce junkie (don’t tell anyone, but I love the jellied cranberry sauce that comes in a can), and I love baking with those tart, ruby red berries.
- Shortbread Cake? The recipe had me a little puzzled – it is categorized as a cake, but the instructions read like a bar cookie.
The recipe is pretty straightfoward - a quick homemade orange-scented cranberry jam is sandwiched between two layers of shortbread dough. This would not be your usual crunchy sandy shortbread, as leavener is added to the dough.
Instead of using a 9″ springform pan, I insteaded opted to use an 8″x8″ square pan lined with parchment paper. Once baked and cooled, it was ready to be served.
So, is it a cake…or is it a cookie? For me, it definitely reminded me a bar cookie. The shortbread portion is wonderfully buttery without being overly greasy, and is wonderfully soft and chewy. The cranberry middle was so yummy – tart, but not too much, and it helped to balance the richness of the shortbread. Cake, cookie – it doesn’t matter to me. This dessert was fantastic and is definitely repeatable! I’m looking forward to trying this with different fillings, and perhaps adding some spice to the shortbread dough.
Thank you Jessica of A Singleton in the Kitchen for a great selection this week! Please visit Jessica’s blog for the recipe.