Cranberry-Clementine Sandwich Cookies

Name: Cranberry-Clementine Sandwich Cookies
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 30-40 filled cookies
Ingredients: 4 large egg yolks; 2 1/2 tablespoons cornstarch; 2/3 cup clementine juice; 1 tablespoon lemon juice; 1/3 cup sugar; 1 tablespoon clementine zest, finely grated; 4 ounces unsalted butter, cut into small pieces (1 stick); 1/2 teaspoon salt; 2 cups flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup unsalted butter, at room temperature (6 ounces); 1 cup sugar; 1 large egg; 1 tablespoon clementine zest, finely grated; 1/2 teaspoon vanilla extract; 1/2 cup dried cranberries, finely chopped; confectioners' sugar, for dusting (optional)

Submitted by Busters friend

"I LOVE sandwich cookies & have plenty of cranberries & clementines in the house so this cookie is going to be on Christmas platter. The curd & dough need chilling in the fridge - which is great for me as I like breaking the task up (dough day then baking day) so it stays fun. Found this in The Washington Post who attribute the American Butter Institute with the original recipe (mmmm butter!)"

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Ready In:: 1hr 15mins
Ingredients:: 18
Yields:: 30-40 filled cookies

ingredients

For the clementine curd
4 large egg yolks
2 ¹⁄₂ tablespoons cornstarch
²⁄₃ cup clementine juice
1 tablespoon lemon juice
¹⁄₃ cup sugar
1 tablespoon clementine zest, finely grated
4 ounces unsalted butter, cut into small pieces (1 stick)
For the cookies
¹⁄₂ teaspoon salt
2 cups flour
¹⁄₂ teaspoon baking powder
¹⁄₂ teaspoon salt
³⁄₄ cup unsalted butter, at room temperature (6 ounces)
1 cup sugar
1 large egg
1 tablespoon clementine zest, finely grated
¹⁄₂ teaspoon vanilla extract
¹⁄₂ cup dried cranberries, finely chopped
confectioners' sugar, for dusting (optional)

directions

To make the clementine curd: In a medium heatproof bowl, whisk the egg yolks until smooth. Set aside.
In a small heavy saucepan, combine the cornstarch with just enough clementine juice to make a thin paste, stirring to dissolve. Add the remaining clementine and lemon juices, sugar, zest, butter and salt. Cook the mixture over medium-low heat for 1 to 2 minutes, stirring occasionally, until it just starts to thicken. Whisking vigorously, add a small amount of the warm juice mixture to the egg yolks. Add the remaining juice mixture in small increments, whisking to incorporate after each addition.
Return the combined mixture to the saucepan and reduce the heat to low. Whisk gently until the mixture thickens enough to heavily coat the back of a spoon. Transfer to a bowl, cover with plastic wrap directly on the surface and refrigerate while you make the cookies, or preferably overnight.
To make the cookies: Sift together the flour, baking powder and salt onto a large square of waxed paper; set aside.
Combine the butter and sugar in a large bowl. Using an electric mixer on medium speed or a wooden spoon, beat for several minutes until light and fluffy. Add the egg, zest and vanilla extract, mixing well. Stop to scrape down the sides of the bowl, and add the sifted dry ingredients in 3 increments, mixing well to incorporate after each addition. Add the cranberries, mixing just to combine. Divide the dough in half, and wrap both halves in plastic wrap, flattening them into disks. Chill for at least 1 hour.
Preheat the oven to 375 degrees. Line several large baking sheets with parchment paper or silicone liners.
Working with 1 disk of dough at a time, place on a lightly floured work surface. Using a floured rolling pin, roll out the dough to a thickness of about 1/4 inch and cut with a floured 1 1/4 - to 1 1/2 -inch cookie cutter. Re-chill the dough if it becomes too soft to cut or to lift cleanly from the surface. Place the cookies at least 1 inch apart on the baking sheets. Bake about 8 minutes, or until the edges turn light golden. Transfer the cookies to a wire rack to cool completely.
To assemble: Transfer the chilled clementine curd to a pastry bag (or a heavy resealable plastic food storage bag with a 1/8 -inch cut made across 1 corner). Pipe about 1/2 teaspoon of curd onto half of the cookies. Cover with the other half of the cookies. Dust the tops with confectioners' sugar, if desired.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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