8 store-bought Italian shortbread cookies, such as Rigoli
Bring cranberries, sugar, brandy, and water to a simmer
in a small saucepan over medium heat. Cook, stirring occasionally, until cranberries are tender and liquid is syrupy,
about 15 minutes. Let cool slightly, about 10 minutes. Cover,
and keep warm.
Just before serving, spread mascarpone onto cookies. Top
each with compote (reheat compote over low heat if needed).
Save to your Collections
Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.
Review this Recipe
Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!