Chocolate Cranberry Cookies

With a scarlet cranberry filling and a golden top studded with coconut and chunks of chocolate, these layered cookies are as pretty as they are delicious. Bake them like cookie bars then use cookie cutters to create shapes of various sizes. On the plate this gives the same effect as ornaments on the Christmas tree. As everyone plucks their favorite from the tray, replace them one by one for a dessert plate that flickers before everyone’s eyes.

Ingredients

Cranberry Filling

1 ½ cups cranberries
¾ cup granulated sugar
¾ cup water
2 tablespoons Cointreau
2 tablespoons cornstarch

Cookie Bar Base

1 cup all-purpose flour
½ cup unsweetened flake coconut
⅓ cup granulated sugar
6 tablespoons unsalted butter

Crumble Topping

½ cup flour
⅓ cup light brown sugar
⅓ cup unsweetened flake coconut
⅛ teaspoon salt
3 tablespoons butter
3 ounces of semisweet chocolate baking bar (sprinkled on toward end of baking)

When picking a cookie from the tray, I choose the one whose filling has bubbled to the surface, giving everyone a peek at what’s sandwiched between layers of cookie and crumble. The filling for these cookies is a cranberry puree cooked down until it’s thick enough to spread across the shortbread base like jam.

To prepare the filling, combine the cranberries, sugar, water, Cointreau, and cornstarch in a saucepan and cook over medium heat until it has thickened, stirring occasionally. When a wooden spoon dragged along the bottom of the pot leaves a visible line, it’s getting close. Cook it a minute or so longer. Cool slightly then puree using a blender or stick blender. Return the pot and bring to a bubbling state again, stirring, until you have ¾ cup of thick cranberry puree. Set aside to cool to room temperature.

Next prepare the cookie base. Preheat the oven to 350 degrees. Combine the flour, coconut, and sugar in a bowl. Cut or work the butter into the mixture until it resembles breadcrumbs. A pastry blender is a great tool for this. Press into the bottom of an 8-inch square baking pan lined with parchment paper. Bake for about 20 to 25 minutes until it’s golden. Set aside to cool for 10 minutes.

Meanwhile make the crumb topping by combining the flour, light brown sugar, coconut, and salt. Work the butter into the mixture until it resembles large breadcrumbs. You can pinch them lightly to form crumble pieces of various sizes.

Coarsely chop the chocolate and set aside.

Assemble the cookie bars before the final bake by spreading the cooled cranberry filling over the cookie base, leaving a border of about ¼ inch, and sprinkling with the crumb topping. The heat of the crust will help make the filling more spreadable so allow it to work for you, gently spreading the jam across the surface as it warms up. Bake at 350 degrees for 22 to 25 minutes, at which point it should be nearing its final golden color. At this point, sprinkle the chopped chocolate on top and return to the oven for about 5 minutes until it has just melted but the pieces retain their shape. The top should be perfectly golden.

Cool to room temperature then chill in the refrigerator so that the chocolate hardens. Use cookie cutters to create shapes of various sizes or simply cut into bars and enjoy.

If you love cranberry desserts, you may also enjoy these cranberry curd tarts.