Cranberry Shortbread Bars

Cranberry Shortbread Bar Recipe

Cranberry Filling:
A little more than 2 cups of cranberries
1/2 cup sugar (a bit more if you prefer it more sweet than tart--adjust to taste)
A few tablespoons of water

Shortbread Bars:
2 cups all purpose flour
2 tablespoons corn starch
1/4 teaspoon salt
1 cup unsalted butter at room temperature
1/3 cup brown sugar
1 teaspoon vanilla extract

Preheat oven to 375. Grease a pan that's around 9x9. Combine the filling ingredients in a saucepan on medium-high heat, bring to a boil, and boil until it's thick and syrupy (about 5 minutes). Remove from heat.

Whisk the flour, cornstarch and salt. In a separate bowl, cream the butter and beat in the sugar. Beat in the vanilla. Stir in the flour mixture, just until incorporated. Press 2/3 of the dough into your pan and spread the cranberry mixture on top (leave a little room around the sides--not quite touching the pan). Crumble the rest of the dough with your fingers over the cranberry filling and press it in a little.

Bake for 30 minutes or into golden brown. Cut into squares while still hot (but try to keep from eating it until it cools down!).

I'm going to try this SOON.lol. They sound so yum.