Cranberry Shortbread Bars Recipe

These Cranberry Shortbread Bars are a perfect combination of buttery, melt-in-your-mouth shortbread and tangy, slightly sweet cranberries. Ideal for the holidays, these bars are easy to make and a festive addition to any dessert table. The shortbread base provides a rich, crumbly texture, while the cranberry topping offers a burst of color and tartness, balancing out the sweetness. These bars are sure to be a hit with family and friends!

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Ingredients:

For the Shortbread Crust:

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup (2 sticks) unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Cranberry Filling:

• 2 cups fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1 tablespoon orange juice (optional)
• 1 tablespoon cornstarch

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Instructions:

1. Prepare the Shortbread Crust:
   • Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
   • In a medium bowl, combine the flour, powdered sugar, and salt.
   • Add the softened butter and vanilla extract, then use a pastry cutter or your hands to mix until the dough comes together and is crumbly but sticks together when pressed.
   • Press the dough evenly into the bottom of the prepared pan. Use the back of a spoon to smooth it out.
   • Bake for 18-20 minutes, or until the edges are lightly golden. Remove from the oven and set aside to cool slightly while you prepare the cranberry filling.
2. Make the Cranberry Filling:
   • In a medium saucepan, combine the cranberries, sugar, and orange juice (if using). Cook over medium heat, stirring occasionally, until the cranberries start to burst and release their juice, about 5-7 minutes.
   • In a small bowl, mix the cornstarch with a tablespoon of cold water to create a slurry.
   • Stir the slurry into the cranberry mixture, and cook for another 1-2 minutes, or until the mixture thickens. Remove from heat and let it cool for a few minutes.
3. Assemble the Bars:
   • Once the shortbread crust has cooled slightly, pour the cranberry filling evenly over the crust.
   • Return the pan to the oven and bake for an additional 20-25 minutes, or until the cranberry filling is set and bubbly, and the crust is golden brown.
   • Remove from the oven and let the bars cool completely in the pan on a wire rack.
4. Slice and Serve:
   • Once cooled, use the parchment paper overhang to lift the bars from the pan. Transfer to a cutting board and slice into squares or bars.
   • Serve as a festive treat for holiday gatherings or any special occasion.

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Nutrition (Approximate per bar, based on 16 servings):

• Calories: 180
• Protein: 1g
• Fat: 10g
  • Saturated Fat: 6g
• Carbohydrates: 23g
  • Fiber: 1g
  • Sugar: 13g
• Sodium: 60mg