Cranberry Shortbread Bars
Make for your next get together!
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Preparation time
30 Minutes
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Portions
16 Bars
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Cooks In
40 Minutes
HISTORY
A shortbread crust pairs perfectly with cranberries topped with a tasty glaze! Recipe and photo by @dwellbymichelle.
RECIPE
Ingredients
Shortbread Crust Ingredients:
- 2 cups all-purpose flour
- 2/3 cup sugar
- 2/3 tsp. baking powder
- pinch of salt
- 2/3 tsp. ground cinnamon
- 2/3 cup cold unsalted butter, cubed
- 1 small egg
- 2 1/2 Tbsp. milk
- 1 1/2 tsp. pure vanilla extract
Cranberry Filling Ingredients:
- 3 cups frozen cranberries (no need to thaw)
- 1/2 cup + 1 Tbsp. sugar
- 3/4 Tbsp. cornstarch
- 1 tsp. lemon zest
- 3/4 Tbsp. lemon juice
Glaze:
- 1/2 cup confectioners sugar
- 1 Tbsp. milk
- Preheat oven to 350 degrees.
- Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Cut in the cubed butter until combined.
- In a different bowl, whisk the egg, milk, and vanilla. Pour over the flour mixture and mix until the texture looks like sand.
- Set 1/4 of the sandy shortbread mixture aside.
- Use the remaining shortbread mixture as the crust of the bars by pressing mixture evenly into an 8x8 parchment lined baking pan)
- Mix cranberry filling ingredients together and spread evenly over the shortbread crust.
- Sprinkle remaining shortbread mix on top and bake for 35-40 minutes, then refrigerate for 30 minutes.
**Make glaze to drizzle on top by whisking togehter 1/2 cup confectioners sugar with 1 Tbsp. milk. Drizzle over bars and cut into squares. ENJOY!
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Cooks In: 25 Minutes