Cranberry Shortbread Bars
Recipe: #721
October 17, 2011
Categories: Desserts, Cookies, Cranberry, Christmas, Oven Bake, Vegetarian, Bars, Kosher Dairy, more
"I was looking for a way to use up a bag of fresh cranberries, stumbled upon this Joy of Baking recipe, and discovered a great recipe."
Original is 8 servings
Ingredients
- CRANBERRY FILLING
-
-
-
-
-
-
-
-
- SHORTBREAD
-
-
-
-
-
-
Nutritional
- Serving Size: 1 (193.6 g)
- Calories 801.3
- Total Fat - 46.7 g
- Saturated Fat - 29.3 g
- Cholesterol - 122 mg
- Sodium - 154.4 mg
- Total Carbohydrate - 90.1 g
- Dietary Fiber - 3.1 g
- Sugars - 35.1 g
- Protein - 7.2 g
- Calcium - 26.2 mg
- Iron - 0.9 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oven to 375. Butter, grease, or spray a 9 x 9 baking dish.
Step 2
Cranberry Filling: Combine all ingredients in a medium size sauce pan. Over medium-high heat, cook until boiling. Continue to boil until filling becomes thick and syrupy (5 minutes). Remove from heat and let cool.
Step 3
Shortbread: Stir together the flour, cornstarch and salt in a bowl. Set aside.
Step 4
Using an electric mixer, beat the butter until smooth (1 minute). Add sugar and beat until smooth (2 minutes).
Step 5
Beat in vanilla extract. Gently stir in flour mixture until incorporated. Don't over stir.
Step 6
Press 2/3 of shortbread into bottom of prepared pan.
Step 7
Spread cranberry filling over shortbread.
Step 8
Crumble remaining shortbread over top, then lightly press the dough into the filling.
Step 9
Bake 30 minutes or until golden brown. When I make these bars, 30 minutes was a tad too long. Really watch these in the oven. Remove from oven to a wire rack and cut into squares while hot, then cool completely in pan.
Tips
No special items needed.
0 Reviews
You'll Also Love
