Apple-Cranberry Shortcakes

• Shortcakes:
• 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
• 1/4 cup cornmeal
• 1/3 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 5 tablespoons chilled butter, cut into small pieces
• 6 tablespoons ice water
• 1 large egg white, lightly beaten
• 2 teaspoons granulated sugar
• Filling:
• 2 teaspoons butter
• 6 cups sliced peeled Gala or Braeburn apple (about 4 medium)
• 3 tablespoons brown sugar
• 1/2 cup fresh cranberries
• 1/4 cup apple juice
• 1/4 cup water
• Dash of salt
• 1 cup frozen fat-free whipped topping, thawed
• 1/8 teaspoon ground cinnamon

1. Preheat oven to 375u0b0.
2. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Place flour and next 5 ingredients (through 1/4 teaspoon salt) in a food processor; pulse 2 to 3 times to combine. Add chilled butter; pulse 10 times or until mixture resembles coarse meal. With processor on, slowly add 6 tablespoons ice water through food chute, processing just until combined (do not form a ball).
3. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat the dough into a 14 x 4-inch rectangle on a large baking sheet lined with parchment paper. Cut dough into 8 even portions, cutting into, but not through, the dough. Brush the dough with egg white; sprinkle evenly with 2 teaspoons sugar. Bake at 375u0b0 for 15 minutes or until golden. Remove from pan; cool on a wire rack.
4. To prepare filling, melt 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add apple, tossing to coat; saute 4 minutes or until lightly browned. Stir in brown sugar; saute 2 minutes. Stir in the cranberries, juice, 1/4 cup water, and dash of salt. Reduce heat to low; simmer 5 minutes or until cranberries pop, stirring frequently.
5. Place whipped topping and 1/8 teaspoon cinnamon in a small bowl, and fold gently to combine. Place shortcake on a cutting board or work surface. Carefully split shortcake in half horizontally using a serrated knife. Place bottom half of shortcake on a platter; spread evenly with about 1/2 cup whipped topping mixture and apple mixture; top with shortcake top. Cut along score lines with a serrated knife to form 8 portions. Top each portion with 1 tablespoon remaining whipped topping mixture.
6. Shortcake Tips:
7. When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.
8. Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
9. You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350u0b0 for 10 minutes.
10. To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.

flour, cornmeal, sugar, baking powder, ground cinnamon, salt, butter, water, egg white, sugar, filling, butter, braeburn apple, brown sugar, fresh cranberries, apple juice, water, salt, ground cinnamon

Taken from www.myrecipes.com/recipe/apple-cranberry-shortcakes (may not work)