Cookie recipe: Tiny Cranberry Shortbread Tarts

Shortbread Shells: In large bowl, whisk flour with sugar. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces. In small bowl, whisk together egg, vanilla and water; drizzle over flour mixture, tossing with fork until dough holds together. Gather into ball. Turn out onto lightly floured surface; flatten into disc. Wrap and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 2 days.)

On lightly floured surface, roll out dough to 1/4-inch (5 mm) thickness. Using 2-1/4-inch (5.5 cm) round cookie cutter, cut out 36 circles, rerolling scraps if necessary. Fit into 2-3/4- x 1-1/4-inch (7 x 3 cm) tartlet or muffin cups; freeze until hard, about 30 minutes.

Meanwhile, in separate bowl, mix together sugar, corn syrup, egg, butter, orange rind and juice, and salt ; stir in cranberries and walnuts. Spoon into shells. Bake in bottom third of 350°F (180°C) oven until filling is puffed and pastry is golden, about 18 minutes. Let cool in pan on rack for 1 minute. Run metal spatula around tarts to loosen; slide spatula under tarts and transfer to rack to let cool. (Make-ahead: Store layered with waxed paper in airtight container for up to 3 days or freeze for up to 2 weeks.)