Wednesday, November 30, 2011

Cranberry Shortbread Bars

Here is a link to the recipe I used:

Cranberry Filling:
Boiling the cranberries and sugar
2 1/4 c. fresh cranberries
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 filling: In a saucepan, place all the filling ingredients. Over medium-high heat, cook the ingredients until boiling. Continue to boil the filling until it becomes thick and syrupy, about 5 minutes. Remove from heat and let cool while you make the shortbread.

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.

Evenly press 2/3 of the shortbread into the bottom of the prepared dish. The evenly spread the cranberry filling over the shortbread base, leaving a 1/4 inch border. With the remaining shortbread dough, using your fingers, crumble it over the top of the cranberry filling. Then lightly press the dough into the filling.

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.

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