Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
valentine's baking
apple recipes
pumpkin recipes
healthy baking
candy recipes
cranberry recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
halloween baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
easter baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Cranberry Shortbread Bars Tested Recipe

Printer Friendly Page

Cranberry Shortbread Bars Recipe

These Cranberry Shortbread Bars are so buttery sweet with their two layers of brown sugar shortbread sandwiched together with a thick homemade cranberry sauce. I especially like how the cranberry filling with its tart and tangy flavor offsets the richness of the shortbread. This is another great recipe to make during the Holiday season.    

 

Fresh cranberries are with us for such a short time each Fall and then they are gone. For this very reason you may want to buy a few extra bags and throw them in the freezer so you can fulfill a craving for these Cranberry Shortbread Bars other times of the year. Fresh cranberries have a nice tart, or should I say sour, flavor that pairs well with sweeter ingredients. Since cranberries are never eaten raw, to make the cranberry filling we must first cook them with sugar and a little water. If you have ever made cranberry sauce than this recipe will look familiar. The only difference is that we are using less water as we want the filling to be thick and syrupy. The filling is made first and then it is left to cool while we make the shortbread dough. A portion of the shortbread is pressed into a 9 x 9 inch (23 x 23 cm) pan. Then the cranberry filling is evenly spread over the shortbread. The final step is to crumble the remaining shortbread dough over the filling which gives the bars a bumpy cobblestone look. All that is left to do is to wait impatiently while they bake. These bars are delicious warm, if you can't wait, or at room temperature or even cold, if you can. The Cranberry Shortbread Bars can be frozen.

Related Recipes You May Like

Cranberry Pear and Apple Crumble

Cranberry Upside Down Muffins

Cranberry Upside Down Cake

Cranberry Galette

Cranberry Orange Bread

Cran-Raspberry Sauce w/Ricotta Cheesecake

Cranberry Shortbread Bars: Preheat oven to 375 degrees F (190 degrees C) and place the wire oven rack in the center of the oven. Butter (or spray with a non stick cooking spray) a 9 x 9 inch (23 x 23 cm) pan. 

Cranberry Filling: In a medium sized saucepan, place all the ingredients. Then, over medium-high heat, cook the ingredients until boiling. Continue to boil the filling until it becomes thick and syrupy, about 5 minutes. Remove from heat and let cool while you make the shortbread.

Shortbreads: In a separate bowl whisk the flour, cornstarch, and salt. 

In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. 

Evenly press two-thirds of the shortbread into the bottom of the prepared pan. Then evenly spread the cranberry filling over the shortbread base, leaving a 1/4 inch border.

With the remaining shortbread dough, using your fingers, crumble it over the top of the cranberry filling. Then lightly press the dough into the filling. 

Bake in the preheated oven for about 30 minutes, or until golden brown on top. Remove from oven, place on a wire rack, and while still hot, cut into 16 squares. Allow to cool completely in pan.

Makes about 16 bars.

 

Cranberry Filling:

8 ounces (2 1/4 cups) (225 grams) fresh cranberries

2/3 cup (130 grams) granulated white sugar

3 tablespoons water

Shortbread Bars:

2 cups (270 grams) all-purpose flour

2 tablespoons (20 grams) cornstarch (corn flour)

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1/3 cup (70 grams) light brown sugar

1 teaspoon pure vanilla extract

 
 
     
 

 

 

New Videos

   
 
 

     

Top 40 Video Recipes of 2015

Watch them all here on YouTube

1. Simple Chocolate Cake

2. Cake Pops

3. Red Velvet Cake

4. Pancakes

5. Pound Cake

6. Brownies

7. Red Velvet Cupcakes

8. American Sponge Cake

9. CrĂªpes

10. Cake Doughnuts

11. Chocolate Chiffon Cake

12. Carrot Cake

13. Orange Chiffon Cake 14. Homemade Doughnuts 15. Peanut Butter Balls
16. New York Cheesecake 17. Spritz Cookies  18.Banana Chocolate Cupcakes 19. Royal Icing 20. Black Forest Cake
21. Caramels 22. Vanilla Cupcakes 23. Vanilla Cake 24. Cream Puffs 25. Shortbread Cookies
26. French Macarons 27. Chocolate Cupcakes 28. Cinnamon Rolls 29. Cream Cheese Pound Cake 30. Peanut Butter Cups
31. Apple Pie 32. Rice Krispies Treats 33. Chocolate Chip Cookies 34. Biscuits 35. Whipped Cream Frosting
36. Fruit Tart 37. Chocolate Banana Cake 38. Chocolate Cake 39. Cocoa Brownies 40.Chocolate Eclairs
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2016 iFood Media LLC