Wednesday, October 2, 2013

Cranberry Shortbread

It is frosty and cold in the mornings, the sky has been clear, then cloudy, then clear again, the birds are all gone and I have been berry picking.  Cranberry season is just about over and I have enough for some cranberry liqueur (recipe later) and these shortbread cookies.
Alaska cranberries are smaller and tarter than commercial cranberries.  They are perfect for these shortbread cookies.  You could use store bought cranberries, you would want to chop them up a bit though.  I have also used blueberries to top these shortbread bars, they are equally delicious.
Cranberries cleaned and ready for the freezer.

I love these bars on a cookie plate, especially at christmas.  The sweet, tender shortbread and the tart berries on top are always a favorite.
Cranberry Shortbread Bars
Bun on the Run Cookbook

1 c. butter
1/2 c. brown sugar
1/2 c. granulated sugar
1 egg
1 tsp. vanilla
2 1/4 cup flour
pinch of salt
1 c. walnuts, coarsely chopped
1 1/2 c. fresh cranberries, chopped if commercial cranberries

Preheat oven to 375 F.

Butter a 9X13 inch pan.

Cream butter, brown sugar, and granulated sugar thoroughly.  Add egg and vanilla, mixing well.  Add flour and salt, mixing until just combined.  Stir in walnuts.

Press dough into prepared pan.  Spread cranberries over top evenly, lightly pressing into dough.  Bake for 25-20 minutes until shortbread is lightly golden.  Cool and cut into bars.

October 2, 2013   Daylight 11 hrs. 8 min. 52 sec.   Temp. H 46/ L 30°F

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