- Prep time 1 hour & 30 minutes
- Total time 3 hours
- Portion size 12 servings
Ingredients
Spiced Cranberry Filling:
Shortbread Crust:
Method
Spiced Cranberry Filling
In saucepan, combine all ingredients. Bring to boil over medium heat. Reduce heat and simmer, stirring occasionally, until cran- berries burst and mixture has thickened, about 10 minutes. Remove pan from heat; discard cinnamon stick and star anise. Let cool completely.
(Make-ahead: Can be stored in air- tight container and refrigerated for up to 3 days.)
Shortbread Crust
Line 13- x 9-inch baking sheet with parchment paper, leaving overhang on two opposite sides. In food processor, pulse flour, butter, sugar and salt until mixture resembles coarse crumbs. Add eggs and vanilla; pulse until smooth dough forms.
Between two sheets of parchment paper, roll out two-thirds of the dough into 14- x 11-inch rectangle. Press into prepared baking sheet (if necessary, add water, 1 tbsp at a time, to hold dough together). Shape remaining dough into disc and wrap in plastic wrap; refrigerate crust and disc for 30 minutes.
(Make-ahead: Can be refrigerated overnight or wrapped in plastic wrap and frozen for up to 1 month.)
Assembly
Preheat oven to 325°F. Line baking sheet with parchment paper; set aside.
Prick Shortbread Crust all over with fork. Bake for 20 minutes. Let cool on wire rack for 30 minutes.
Meanwhile, between two sheets of parchment paper, roll out dough disc to 1/8-inch thickness. Using star-shaped cookie cutters of various sizes, cut out shapes, rerolling and cutting scraps as necessary. Arrange 1 inch apart on pre- pared baking sheet. Refrigerate until cookies are firm, about 20 minutes.
Spread cooled filling over crust, leaving 1-inch border around edges. Top with star cookies; bake until stars are golden brown, 35 to 40 minutes. Let cool completely on rack.
(Make-ahead: Can be wrapped in plastic wrap and refrigerated for up to 3 days.)
Sprinkle with icing sugar, if desired.
