Happy Holidays!
Simple, festive, and delicious! These dessert shots will definitely make a statement on your holiday table or your next winter party. They are incredibly easy to assemble and they are mostly a no-bake dessert. For the gingersnap bottom, we recommend using Lara’s Tender Gingersnaps recipe through Taste of Home. We have been making these gingersnap cookies for the past few years and they always come out the same each and every time. They are chewy and soft with the perfect amount of ginger, cloves, and cinnamon. We love them! Each layer has such a unique flavor profile but they all work together to create one delicious bite. So take a spoon and dig in! Be sure to get a mouthful of all the layers from the tart cranberry topping down to the sweet gingersnap bottom.
Did you catch the notes of rum in the cranberry compote? This rum is one that we sampled at Lyon Distilling Co in St. Michael’s, MD. Founded in 2012, it’s a small batch distillery specializing in American rum and Maryland Rye whiskey. If you’re in the area, be sure to visit and enjoy some samples. For some more great ideas on St. Michael’s, check out one of our previous posts, here.
These make for the perfect dessert for both small and large parties. Just be sure to use the recipe scale button below to double or triple the recipe for the right amount. For a great accompaniment to these dessert shots, check out some ideas here for delicious rum spiked drinks http://lyondistilling.com/recipes/. And last but not least, for a festive presentation, let this dessert sparkle on a silver platter!
Enjoy!
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Gingersnap Cranberry Orange Dessert Shots
Description
A festive and sweet winter dessert that is perfect for the holidays!
Ingredients
- 4 crushed gingersnap cookies (Lara’s Tender Gingersnaps)
- 4 ounces mascarpone cheese
- 2 ounces cream cheese
- 1 tablespoon milk
- 1 teaspoon vanilla
- 1 tablespoon powdered sugar
- 1/2 cup cranberries
- 3 tablespoons orange juice
- 1 teaspoon rum (http://lyondistilling.com/)
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
Instructions
- Bake off the gingersnap cookies (Lara’s Tender Gingersnaps) Alternatively, you can use any soft gingersnap cookies.
- Crush the cookies and place about 1 tablespoon in each 2 ounce shot glass (6 total). Press down until firm.
- Take the mascarpone, cream cheese, vanilla, powdered sugar, and milk and beat until fluffy. About 1-2 minutes. Scoop out into a piping bag fitted with either a plain or star tip. We used Ateco #5.
- Pipe on top of the gingersnap cookie layer leaving enough room for the cranberry orange compote.
- In a small saucepan, place the cranberries, orange juice, rum, salt, and sugar. Cook on medium-low heat until cranberries burst and mixture thickens. About 5 minutes. Remove from stove and allow to cool. Another 5 minutes.
- Scoop out a tablespoon of the cooled mixture on top of the mascarpone layer.
- Serve at room temperature.
Notes
This recipe makes 6 servings in 2 ounce shot glasses. To make more, double the recipe.
We recommend using soft gingersnap cookies that way they can be pressed into the bottom of the shot glass. If using crunchy gingersnaps, crush to fine crumbs and add about 1 tablespoon melted butter before pressing into the glass.
