Cranberry Shortbread Bars
A delightful treat combining buttery shortbread and tart cranberries, perfect for any occasion.
Servings: 12 bars
Calories: 250kcal
Ingredients
Base Ingredients
- 2 cups butter, softened (450 g)
- 1.25 cups granulated sugar (250 g)
- 1/3 cup brown sugar (70 g)
- 1 tablespoon vanilla extract (15 ml)
- 4 cups all-purpose flour (500 g)
- 1.5 teaspoons kosher salt (7.5 g)
Topping Ingredients
- 1/2 cup walnuts, chopped (60 g)
- 1 bag fresh cranberries (12 ounces or 340 g)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by spraying it with nonstick spray or greasing it with butter, and optionally lining the bottom with parchment paper.
- In a large bowl or using a stand mixer, beat the softened butter until smooth and creamy.
- Add granulated sugar and brown sugar to the bowl, and beat until light and fluffy.
- Mix in vanilla extract and kosher salt until fully incorporated.
- Gradually add all-purpose flour, one cup at a time, mixing until just combined, being careful not to overmix.
- Take about 2/3 of the dough and press it evenly into the bottom of the prepared baking pan.
- Scatter fresh cranberries evenly over the pressed dough layer.
- For the topping, mix chopped walnuts into the remaining dough and crumble it over the cranberries.
- Place the pan in the refrigerator for about 20 minutes to let it firm up.
Baking
- Once chilled, bake in the preheated oven for 42-45 minutes or until the top is golden brown.
- After baking, allow the bars to cool completely in the pan before cutting into squares or rectangles.
Notes
Garnish with powdered sugar, serve with whipped cream or ice cream, and enjoy as a cozy snack with tea or coffee. For best flavor, use fresh cranberries. Refrigerate the dough to hold its shape while baking and feel free to customize with other nuts or citrus zest.