Crispy Cream Cheese Cranberry Shortbread Rolls

Ingredients

Dough

• 2 sticks (226g) softened butter
• 125g sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 500g all-purpose flour
• Pinch of salt
• Lemon zest from one lemon

Cream Cheese Filling

• 300g softened cream cheese
• 5 tbsp vanilla pudding powder
• 1 tsp lemon zest
• 1 tsp lemon juice
• 125g sugar

Cranberry Filling

• 175g fresh/frozen cranberries
• 75g sugar
• 1 tbsp lemon juice
• 2-3 tbsp water (optional)

To finish

• Powdered sugar, for dusting

Instructions

1. Cook cranberries with sugar, lemon juice, and water until thickened. Let cool.

2. Mix dough ingredients until smooth. Divide into 3 equal parts.

3. Prepare cream cheese filling by mixing all the ingredients until smooth.

4. Roll out one dough portion into a rectangle. Spread cream cheese filling over the dough, followed by a layer of cranberry filling. Roll up the dough tightly.

5. Use a knife to gently mark lines on the top of the roll where you plan to cut after baking. Be careful not to cut all the way through.

6. Repeat with the remaining dough and fillings. Freeze rolls for 10 minutes to firm up.

7. Preheat oven to 360°F. Bake the rolls for 25 minutes or until golden brown.

8. Dust with powdered sugar and serve with extra cranberry sauce on the side.