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Cranberry Shortbread Bars

Delightful cranberry shortbread bars that combine a rich, buttery crust with tart cranberries, perfect for a quick dessert treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Shortbread Crust
  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
For the Cranberry Filling
  • 2 cups fresh cranberries (or frozen, thawed cranberries)
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, beat together the softened butter and sugar until creamy and well combined. Add the vanilla extract and salt, and mix until incorporated. Gradually add the flour and mix until a cbly dough forms.
  3. Take about three-quarters of the dough and press it evenly into the bottom of your prepared baking pan. This will be your base.
  4. In a separate bowl, combine the cranberries, sugar, cornstarch, lemon juice, and zest. Stir until the cranberries are well coated.
  5. Spread the cranberry mixture evenly over the shortbread crust.
  6. Cble the remaining shortbread dough over the cranberry layer. Don’t worry about covering it completely; some gaps will add to the texture.
  7. Place the pan in the oven and bake for 30-35 minutes, or until the top is golden brown.
  8. Allow the bars to cool in the pan for at least 30 minutes before cutting them into squares. Enjoy your delicious cranberry shortbread bars with a dusting of powdered sugar on top!

Notes

Serve these bars with a scoop of vanilla ice cream or a dollop of whipped cream. For an added crunch, consider adding a handful of chopped nuts on the side.