Tuesday, November 9, 2010
TWD: Not-Just-for Thanksgiving Cranberry Shortbread Cake
Jessica of Singleton in the Kitchen chose Not-Just-for Thanksgiving Cranberry Shortbread Cake for this week's Tuesdays with Dorie recipe.
Think "Giant Soft Sandwich Sugar Cookie with Fruit Filling". That pretty much sums it up.
A layer of shortbread is pressed into a spring-form pan. Or maybe grated into a spring-form pan.
Some of the TWD crowd were discussing a method of first freezing the shortbread dough and then grating it into the pan rather than rolling or pressing it in. I guess the thinking is that minimal fussing with the dough would result in a lighter, softer crust.
I figured I'd give it a try. Here's the bottom layer.
Rather than making the cranberry jam filling, I went the lazy route and used ready-made strawberry rhubarb filling. I then grated my top crust on.
It made for a light and tender "cake", er, giant fruit-filled sugar cookie.
I really enjoyed this. I would like to try it again sometime with the cranberry filling.
My only problem was that I underbaked it and the center was a little gooey, but that was no big deal really. (I made 1/2 batch and baked it in a 6" pan. )
Thanks so much to Jessica for picking this tasty dessert. If you'd like to see the recipe, please stop by Jessica's blog, or check out Dorie Greenspan's book "Baking, From my Home to Yours".