Cranberry-Clementine Sandwich Cookies 30.000

Renee Comet for The Washington Post

Holiday Cookies 2006 Dec 13, 2006

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.

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.

Servings: 30 - 40 filled sandwich cookies
  • 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
  • 1 stick (4 ounces) unsalted butter, cut into small pieces
  • For the cookies
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 tablespoon finely grated clementine zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup finely chopped dried cranberries
  • Confectioners' sugar, for dusting (optional)


To make the clementine curd: In a medium heatproof bowl, whisk the egg yolks until smooth. Set aside.

In a small heavy saucepan, combine the cornstarch with just enough clementine juice to make a thin paste, stirring to dissolve. Add the remaining clementine and lemon juices, sugar, zest, butter and salt. Cook the mixture over medium-low heat for 1 to 2 minutes, stirring occasionally, until it just starts to thicken. Whisking vigorously, add a small amount of the warm juice mixture to the egg yolks. Add the remaining juice mixture in small increments, whisking to incorporate after each addition.

Return the combined mixture to the saucepan and reduce the heat to low. Whisk gently until the mixture thickens enough to heavily coat the back of a spoon. Transfer to a bowl, cover with plastic wrap directly on the surface and refrigerate while you make the cookies, or preferably overnight.

To make the cookies: Sift together the flour, baking powder and salt onto a large square of wax paper; set aside.

Combine the butter and sugar in a large bowl. Using an electric mixer on medium speed or a wooden spoon, beat for several minutes until light and fluffy. Add the egg, zest and vanilla extract, mixing well. Stop to scrape down the sides of the bowl, and add the sifted dry ingredients in 3 increments, mixing well to incorporate after each addition. Add the cranberries, mixing just to combine. Divide the dough in half, and wrap both halves in plastic wrap, flattening them into disks. Chill for at least 1 hour.

Preheat the oven to 375 degrees. Line several large baking sheets with parchment paper or silicone liners.

Working with 1 disk of dough at a time, place on a lightly floured work surface. Using a floured rolling pin, roll out the dough to a thickness of about 1/4 inch and cut with a floured 1 1/4 - to 1 1/2 -inch cookie cutter. Re-chill the dough if it becomes too soft to cut or to lift cleanly from the surface. Place the cookies at least 1 inch apart on the baking sheets. Bake about 8 minutes, or until the edges turn light golden. Transfer the cookies to a wire rack to cool completely.

To assemble: Transfer the chilled clementine curd to a pastry bag (or a heavy resealable plastic food storage bag with a 1/8 -inch cut made across 1 corner). Pipe about 1/2 teaspoon of curd onto half of the cookies. Cover with the other half of the cookies. Dust the tops with confectioners' sugar, if desired.

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Recipe Source

Adapted from a recipe developed on behalf of the American Butter Institute.

Tested by Mary Pat Flaherty.

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