|Boiling the cranberries and sugar|
2/3 c. sugar
3 Tbsp. water
2 c. flour
2 Tbsp. cornflour
1/4 tsp. salt
1 c. unsalted butter, room temperature
1/3 c. brown sugar
1 tsp. vanilla
Preheat oven to 375 F. Grease a 9x9 baking dish.
|Shortbread base with filling|
To make the shortbread: In a separate bowl, mix the flour, cornflour, and salt. In a large bowl, cream the butter with an electric mixer until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla. Gently stir in the flour mixture just until incorporated.
Bake for 30 minutes, or until the top is golden brown. Remove from oven and place on a wire rack. While still hot, cut into 16 squares. Allow to cool completely in pan.