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Cranberry Shortbread Bars Recipe

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4 from 8 reviews

These Cranberry Shortbread Bars feature a buttery, crumbly shortbread crust topped with fresh tart cranberries and chopped walnuts. Perfectly golden and lightly sweetened, these bars offer a delightful balance of textures and flavors, ideal for holiday gatherings or a cozy treat any time of year.

Ingredients

Shortbread Dough

  • 2 cups butter, softened (4 sticks)
  • 1 1/4 cups granulated sugar
  • 1/3 cup brown sugar
  • 1 tablespoon vanilla extract
  • 4 cups all-purpose flour (spooned and leveled)
  • 1 1/2 teaspoons kosher salt

Topping

  • 1 (12-oz) bag fresh cranberries (about 3 cups)
  • 1/2 cup walnuts, chopped

Instructions

  1. Prepare Pan: Grease a 9x13 inch baking pan with nonstick spray or butter, or line it with parchment paper for easy removal. Alternatively, use greased aluminum foil.
  2. Cream Butter: In a large bowl or stand mixer, beat the softened butter until smooth and creamy, scraping the bowl as needed.
  3. Add Sugars: Mix in granulated sugar and brown sugar until light and fluffy, ensuring sugars are fully incorporated.
  4. Flavor Base: Stir in vanilla extract and kosher salt until combined.
  5. Incorporate Flour: Add flour one cup at a time, mixing after each addition until mostly combined. Switch to hand-stirring near the end. Stop mixing once no white streaks remain to avoid overmixing.
  6. Press Base Layer: Press about two-thirds of the dough evenly into the prepared pan, including about 1 inch up the sides. Wet your hands slightly to prevent sticking.
  7. Prepare Cranberries: Rinse cranberries, remove any stems or shriveled berries, and pat dry thoroughly.
  8. Add Cranberries: Spread the cranberries evenly over the pressed dough in the pan, covering all edges.
  9. Mix Nuts into Remaining Dough: Blend the chopped walnuts into the remaining one-third dough in the mixing bowl.
  10. Top with Dough Chunks: Drop medium-sized chunks (about quarter-sized) of the walnut dough over the cranberries, distributing evenly.
  11. Chill: Refrigerate the assembled pan for about 20 minutes to firm up the dough for optimal texture.
  12. Preheat Oven: Set oven to 350°F (175°C).
  13. Bake: Bake the bars for 42-45 minutes until the edges and top crumble pieces turn golden brown. Adjust baking time slightly if using a metal pan.
  14. Cool and Serve: Let cool at least 10-20 minutes before slicing. Serve warm or at room temperature, optionally with ice cream, caramel drizzle, or warm vanilla butter sauce.

Notes

  • Lining the pan with parchment paper makes removing the bars easier and cleaner.
  • Do not overmix the dough, or the shortbread can become tough.
  • Wetting your hands slightly prevents the dough from sticking when pressing it into the pan.
  • Chilling the dough before baking improves texture and prevents spreading.
  • Use fresh cranberries for the best tart flavor and texture.
  • To complement the bars, try serving them with a drizzle of caramel, vanilla butter sauce, or a scoop of vanilla ice cream.
  • Baking times may vary slightly depending on pan material—metal pans tend to bake faster.

Find it online: https://recipefeastful.com/cranberry-shortbread-bars-recipe-2/