CRANBERRY BOWL FILLER RECIPES

Steps:

• Filling:.
• Mix cranberries, sugar, flour, salt, orange rind and boiling water. Boil for 3 minutes, allow to cool completely.
• Cookie:.
• Cream butter and sugar. Add egg. mix. Now add the Milk and vanilla. Mix well. in another bowl, add flour, salt, and baking powder, sift together well. Add to butter mixture and mix well. On floured surface, roll cookie dough out thin. Cut into desire shapes. Place 1 teaspoon of filling into the center of one cookie, top with another cookie, moisten edges of cookies and seal with fork.
• Bake 350 degrees until cookies are brown about 10 to 15 minutes.
• OPTIONAL, drizzle a powdered sugar glaze on top of cookie.

Steps:

• Preheat oven to 350° and grease a 9" pie plate with butter.  Make crust: In a large bowl, stir to combine Biscoff crumbs, melted butter, and salt. Press into the bottom and up the sides of a prepared pie plate. Bake crust until golden and firm, about 10 minutes. Transfer to a wire rack to cool. Combine gelatin and ¼ cup cold water in a small bowl; set aside to bloom, 10 minutes.  Make filling: in a medium saucepan over medium heat, combine cranberries, brown sugar, orange juice and zest and bring up to a simmer. Cook, stirring occasionally, until most of the cranberries have burst and the liquid has thickened slightly, about 7 minutes.  Add coconut milk, ginger, heavy cream, almond extract, and salt to saucepan and stir to incorporate. Heat until steaming (but not yet simmering!), then remove from heat. Stir in bloomed gelatin until dissolved.  Use a blender, food processor, or immersion blender to puree the cranberry mixture until smooth. Strain into a bowl, discard solids, and let cool to room temperature. Pour mixture into a bowl and let cool to room temperature. Transfer cranberry mixture to the prepared crust and refrigerate until completely set, at least 6 hours. Serve with homemade whipped cream.