Cranberry Swirl Shortbread

Homemade cranberry puree (both swirled on top and sandwiched in the middle) adds a welcome tartness to this buttery shortbread. A two-stage baking method avoids drying out the cranberry swirls.

4 ounces (1 cup) fresh or frozen cranberries

½ cup (3 ½ ounces) granulated sugar

½ teaspoon grated orange zest plus 2 tablespoons juice

¼ teaspoon ground cinnamon

2 cups (10 ounces) all-purpose flour

½ cup (2 ounces) confectioners' sugar

½ teaspoon salt

14 tablespoons unsalted butter, cut into ½-inch pieces and chilled

Directions at cooksillustrated.com

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