Tuesday, November 9, 2010
TWD: Not-Just-For-Thanksgiving Cranberry Shortbread Cake
If you think the title of this recipe is a mouthful, wait till you bake this delicious dessert! The recipe itself is very simple, a shortbread dough divided into a top layer and a bottom layer. The in between layer is a cranberry orange jam filling.
I was a bit hesitant to bake these up. I don't really know why other than trying to be careful of baking too many sweets and life just keeping me busy. When I looked over the recipe, I realized it was very simple. So simple, all I had to do was make the dough.
You see, last summer, my grandma taught me how to can. I went a little obsessive and canned everything I could think of, especially jams. Jam is one of the simplest things to can. I'm sure you can see where this is going. I didn't realize last summer, how long it would take 2 people to eat through everything that I had canned, especially the jam. We have definitely found some creative ways and fun ways to eat jam. One of my husband's favorites was the cranberry orange jam that I came up with.
The bottom line, the cranberry orange jam that I created last summer was almost the same as the one Dorie uses as the filling in this cookie! I was so excited to have another way to use up the jam on my pantry shelf. This recipe was so simple and so delicious. The best part is the versatility of this recipe. You can fill it with whatever sweet, fruity, jam type filling you can think of!
Our hostess this week was Jessica of A Singleton in the Kitchen. The recipe can be found on her blog.