-
1
To make the clementine curd: In a medium heatproof bowl, whisk the egg yolks until smooth.
-
2
Set aside.
-
3
In a small heavy saucepan, combine the cornstarch with just enough clementine juice to make a thin paste, stirring to dissolve.
-
4
Add the remaining clementine and lemon juices, sugar, zest, butter and salt.
-
5
Cook the mixture over medium-low heat for 1 to 2 minutes, stirring occasionally, until it just starts to thicken.
-
6
Whisking vigorously, add a small amount of the warm juice mixture to the egg yolks.
-
7
Add the remaining juice mixture in small increments, whisking to incorporate after each addition.
-
8
Return the combined mixture to the saucepan and reduce the heat to low.
-
9
Whisk gently until the mixture thickens enough to heavily coat the back of a spoon.
-
10
Transfer to a bowl, cover with plastic wrap directly on the surface and refrigerate while you make the cookies, or preferably overnight.
-
11
To make the cookies: Sift together the flour, baking powder and salt onto a large square of waxed paper; set aside.
-
12
Combine the butter and sugar in a large bowl.
-
13
Using an electric mixer on medium speed or a wooden spoon, beat for several minutes until light and fluffy.
-
14
Add the egg, zest and vanilla extract, mixing well.
-
15
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.
-
16
Add the cranberries, mixing just to combine.
-
17
Divide the dough in half, and wrap both halves in plastic wrap, flattening them into disks.
-
18
Chill for at least 1 hour.
-
19
Preheat the oven to 375 degrees.
-
20
Line several large baking sheets with parchment paper or silicone liners.
-
21
Working with 1 disk of dough at a time, place on a lightly floured work surface.
-
22
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.
-
23
Re-chill the dough if it becomes too soft to cut or to lift cleanly from the surface.
-
24
Place the cookies at least 1 inch apart on the baking sheets.
-
25
Bake about 8 minutes, or until the edges turn light golden.
-
26
Transfer the cookies to a wire rack to cool completely.
-
27
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).
-
28
Pipe about 1/2 teaspoon of curd onto half of the cookies.
-
29
Cover with the other half of the cookies.
-
30
Dust the tops with confectioners' sugar, if desired.
