Skip the Thanksgiving pie this year and whip up this easy Amaretto Cranberry Shortbread Slices studded with fresh cranberries and scented with amaretto liquor instead.
This post is part six of a six part series on Hosting a Vegetarian Thanksgiving. Please visit post one for the full menu and tips a hosting your own meat-free holiday.
And just like that, we are already at the last part of this month long Thanksgiving series! With Thanksgiving approaching in just a few days, I’m going to bet you probably already have most of your menu picked out. With that being said, I’m going to go ahead and throw one last recipe in front of you in case you may need another dessert idea: Amaretto Cranberry Shortbread Slices.
I know what you are thinking…cookies…for Thanksgiving? Wait, hear me out! Pies are the usual go-to but they can also be insanely time consuming and rather difficult to get right (soggy pie? Been there. Shrunken pie crust? done that). You are already having to worrying about 10 billion other kitchen things (okay, maybe an exaggeration but close) on Thursday, why add another huge project to the list? These cranberry shortbread slices take no time at all to make are just as festive with their cranberry sauce and candied cranberry topping.
I’m going to keep it short today since I know you are all busy prepping for the holiday. Thanks so much for following this series along this past month! It’s been so much fun to cook an entire feast for all of you and I’m excited to hear how the recipes go on the big day.
Okay, and before I sign off, I know you got this but just in case you are still trying to figure things out for Thanksgiving on Thursday, here are a few link suggestions:
- How to set a minimal and modern tablescape
- Vegetarian Main Entree suggestions
- Check out this entire Vegetarian Thanksgiving menu for inspiration
Cranberry Shortbread Slices recipe below:
Amaretto Cranberry Shortbread Cookie Slices
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp cinnamon
- Dash of nutmeg
- 1 Tbsp amaretto (optional)
- 10 Tbsp unsalted butter , melted
- 1/2 cup cranberry sauce
- 1/2 cup candied cranberries (recipe below)
Preheat oven to 350 degrees and grease a 9" tart pan. In a mixing bowl, whisk together flour, granulated sugar, brown sugar, salt, baking soda, cinnamon, and nutmeg. Make a well in the center and pour 1 Tbsp amaretto and melted butter. Use a spatula to fold the dry ingredient into the wet until everything is combined and a crumbly dough as formed.
Set aside 1/3 cup dough in a small bowl and put into the freezer for the time being. Press the remaining dough into the prepared tar and baked for 15 minutes or until lightly browned. Remove from oven and let cool slightly (about ten minutes).
Spread cranberry sauce evenly over the crust, leaving 1/2 inch border. Scoop the candied cranberries over the jam. Remove the remaining dough from the freezer and sprinkle it over the cherries and jam.
Bake for an additional 30 minutes or until the top has browned. Let cool before slicing and serving.
- 1½ cup granulated sugar
- 2 Tbsp water
- ½ cup fresh cranberries
- Add ½ cup sugar and water into a small saucepan over medium-low heat. Stir continually until sugar has dissolved. Remove from heat and stir in cranberries, making sure they are all coated with the mixture. Transfer cranberries onto a wire rack with parchment paper underneath it. Let dry at least one hour.
- Roll the cranberries in the remaining sugar and transfer back to wire rack. Let dry before serving.