Holiday Guide: Click for Special Section

Recipe: Cranberry-Clementine Sandwich Cookies

Discussion Policy

Comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions. You are fully responsible for the content that you post.

Wednesday, December 13, 2006

Cranberry-Clementine Sandwich Cookies

Makes about 30 to 40 filled sandwich cookies

If you use a petal cookie cutter with a center cutout, the sunny filling peeks through like the center of a flower. You will need 6 to 8 medium clementines to get enough juice and zest for both the clementine curd and the cookies. Adapted from a recipe developed on behalf of the American Butter Institute.

The cookie dough can be made up to 1 week ahead and refrigerated; or freeze it, well wrapped, for up to 6 months.

It's best to store the finished cookies in the refrigerator. Baked, unassembled cookies can be frozen, well wrapped, for up to 2 months; the filling does not freeze well but can be refrigerated separately in an airtight container for up to 1 week.

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 finely grated clementine zest

CONTINUED 1 >