Cranberry Shortbread Bars

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.