Cranberry Shortbread Bars
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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!).
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!).
neva- Posts : 11
Join date : 2010-02-19
Age : 52
Location : Fairbanks
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