Cranberry Shortbread Bars: A Festive Fall Delight
Introduction
As the leaves turn and a chill fills the air, there’s nothing quite like enjoying a sweet treat that embodies the essence of fall. These Cranberry Shortbread Bars are just that—combining tart cranberries with a buttery shortbread crust, they offer both comfort and a pop of festive color to any autumn gathering. Want to keep this delightful recipe on hand? Subscribe to receive it right in your inbox!
Why You’ll Love This Recipe
This recipe is truly a gem due to its delightful flavor and ease of preparation. With the refreshing tartness of cranberries complementing the rich, buttery shortbread, these bars are sure to become a fall favorite. They’re perfect for family gatherings or a cozy night at home. Plus, they’re straightforward to make, so even novice bakers can achieve impressive results!
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 1/2 cups fresh or frozen cranberries
– 1/2 cup orange juice
– 1/2 cup brown sugar
– 1 tablespoon cornstarch
– Zest from 1 orange
Necessary Tools
– 9×13 inch baking pan
– Parchment paper or cooking spray
– Large mixing bowl
– Stand or hand mixer
– Medium saucepan
– Wooden spoon or spatula
ngredient Swaps and Additions
Feel free to experiment with this recipe! Consider substituting half the cranberries with raspberries for a mixed berry flavor. You could also add chopped nuts, like pecans or walnuts, to the crust for extra texture and a nutty complement to the tart cranberries.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking pan by greasing it or lining it with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Incorporate the vanilla extract.
3. Mix in the flour and salt until the dough comes together. Reserve one-third of the dough for the topping.
4. Press two-thirds of the dough evenly into the bottom of your prepared pan to form the crust.
5. For the cranberry filling, combine the cranberries, orange juice, brown sugar, cornstarch, and orange zest in a medium saucepan. Cook over medium heat until thick and bursting with fragrant cranberries, about 10 minutes. Cool slightly before layering.
6. Spread this delicious cranberry mixture over your crust.
7. Crumble the remaining shortbread dough over the cranberry filling to create a rustic, textured topping.
8. Bake for 30-35 minutes, or until the top is golden brown. Allow the bars to cool before slicing.
Serving Suggestions
These Cranberry Shortbread Bars are perfect on their own, but a dollop of whipped cream or a scoop of vanilla ice cream would make them even more indulgent.
Pro Tips for Success
– Use fresh orange zest for the best flavor. It adds a wonderful brightness to the filling.
– Ensure the butter is properly softened for easier mixing and a smoother dough.
Storing and Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the bars for up to a week. They can be enjoyed cold or rewarmed gently in the oven.
FAQ Section
Can I use dried cranberries for this recipe?
Fresh or frozen cranberries are best for the juicy filling. If using dried, rehydrate them in orange juice beforehand for better texture.
Is it necessary to use parchment paper?
Parchment paper is great for easy removal, but greasing the pan will work too.
Conclusion
These Cranberry Shortbread Bars are more than just a treat; they’re a celebration of fall flavors and festive gatherings. Simple yet impressive, they offer a harmony of textures and tastes that everyone will enjoy. We’d love to see your creations—don’t forget to leave a review or share your photos by tagging us on Pinterest or Instagram!
Nutritional Information
Per serving: 200 calories, 10g fat, 25g carbohydrates, 2g protein.
Cranberry Shortbread Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing it or lining it with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Incorporate the vanilla extract.
- Mix in the flour and salt until the dough comes together. Reserve one-third of the dough for the topping.
- Press two-thirds of the dough evenly into the bottom of your prepared pan to form the crust.
- For the cranberry filling, combine the cranberries, orange juice, brown sugar, cornstarch, and orange zest in a medium saucepan. Cook over medium heat until thick and bursting with fragrant cranberries, about 10 minutes. Cool slightly before layering.
- Spread the cranberry mixture over your crust.
- Crumble the remaining shortbread dough over the cranberry filling to create a rustic, textured topping.
- Bake for 30-35 minutes, or until the top is golden brown. Allow the bars to cool before slicing.
