Dried Cranberry Shortbread Bars Recipe Recipe Cards

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CRANBERRY SHORTBREAD BARS



Cranberry Shortbread Bars image

Look at the lovely confection our Test Kitchen came up with when it combined cranberries, coconut and white chocolate! Colorful and tasty, these bars and a glass of milk make the perfect treat after a dusty afternoon of raking leaves. TIP: Wrapped in colored cellophane and ribbons, Cranberry Shortbread Bars are pretty enough to double as quick holiday gifts, don't you think?

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 13

1 cup butter, softened
1/2 cup confectioners' sugar
1 egg
1-1/2 cups all-purpose flour
1/2 cup sweetened shredded coconut
1/8 teaspoon salt
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons cornstarch
1 package (12 ounces) fresh or frozen cranberries
1 cup unsweetened apple juice
1 cup chopped walnuts
2 ounces white baking chocolate, melted

Steps:

  • Preheat oven to 425°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg. Combine flour, coconut and salt; gradually add to creamed mixture and mix well. Set aside 1 cup for topping. Spread remaining mixture into a greased 13x9-in. baking dish. Bake 10 minutes., Meanwhile, in a small saucepan, combine sugars and cornstarch. Stir in cranberries and apple juice. Bring to a boil. Reduce heat; cook and stir 5 minutes or until thickened. Remove from heat; stir in walnuts. , Spread over crust. Sprinkle with reserved crumb mixture. Bake 20-25 minutes or until golden brown and bubbly. Cool on a wire rack. Drizzle with white chocolate. Cut into bars.

Nutrition Facts : Calories 205 calories, Fat 12g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 101mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY SHORTBREAD BARS



Cranberry Shortbread Bars image

Make and share this Cranberry Shortbread Bars recipe from Food.com.

Provided by DailyInspiration

Categories     Dessert

Time 50m

Yield 16 bars

Number Of Ingredients 9

8 ounces fresh cranberries (2 1/4 cups)
2/3 cup granulated sugar
3 tablespoons water
2 cups all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup unsalted butter (room temp)
1/3 cup light brown sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees and place the wire oven rack in the center of the oven. Butter (or spray) a 9x9 inch pan.
  • Cranberry Filling: In a medium sized saucepan, place all the ingredients. Over medium 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) beat the butter until smooth (1 minute). Add the sugar and beat until smooth (2 minutes). Beat in the vanilla. 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 a preheated oven for about 30 minutes, or until golden brown on top. Remove from the oven, place on a wire rack, and while hot, cut into 16 squares. Allow to cool completely in pan. Makes about 16 bars.

Nutrition Facts : Calories 220.2, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 40.1, Carbohydrate 27.7, Fiber 1.2, Sugar 13.5, Protein 1.8

DRIED CRANBERRY SHORTBREAD



Dried Cranberry Shortbread image

This is a tasty treat from Martha Stewart Holiday Cookies 2005. It doesn't make a lot of cookies, but it's super easy.

Provided by Az B8990

Categories     Dessert

Time 1h

Yield 1 dozen, 4 serving(s)

Number Of Ingredients 6

1 cup unsalted butter, softened
3/4 cup icing sugar, sifted
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
1/2 teaspoon coarse salt
1/2 cup dried cranberries, finely chopped

Steps:

  • Preheat oven to 325F with rack in center.
  • Put butter, sugar, vanilla, flour, and salt, in large mixing bowl. Stir together by hand until combined, but not creamy. Stir in dried cranberries.
  • Press dough evenly into 8" square baking pan.
  • Bake until firm and pale golden, about 30 minutes.
  • Let cool in pan on wire rack about 20 minutes.
  • Run knife around edges to loosen from pan and move to work surface, right side up.
  • Cut out using cookie cutter, or cut in to squares using knife.

Nutrition Facts : Calories 730.4, Fat 46.7, SaturatedFat 29.2, Cholesterol 122, Sodium 298.7, Carbohydrate 71.7, Fiber 2.2, Sugar 22.9, Protein 7

DRIED-CRANBERRY SHORTBREAD HEARTS



Dried-Cranberry Shortbread Hearts image

This simple shortbread recipe is patted firmly into a baking pan; shapes are cut with a cookie cutter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 1 1/2 dozen 1 3/4-inch hearts

Number Of Ingredients 6

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sifted confectioners' sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup finely chopped dried cranberries or cherries

Steps:

  • Heat oven to 325 degrees with rack in center. Combine butter, confectioners' sugar, vanilla, flour, and salt in large mixing bowl. Beat with a wooden spoon until combined but not too creamy. Stir in dried cranberries.
  • Pat dough evenly into an 8- or 9-inch-square baking pan. Bake until just beginning to turn golden, about 20 minutes. Place pan on cooling rack until cool enough to touch, about 20 minutes. Run knife around edges, remove shortbread, and transfer, right side up, to work surface. Use 1 1/2- to 2-inch heart cookie cutter to cut out cookies. Use a paring knife to trim stray bits of cranberry from edges. Cookies will keep for 5 days at room temperature in an airtight container.

COCONUT CRANBERRY BARS



Coconut Cranberry Bars image

Rich bars recipe with coconut, dried cranberries and brown sugar atop a buttery shortbread crust.

Provided by Land O'Lakes

Categories     Bar     Cranberry     Coconut     Fruit     Fruit     Dessert

Yield 36 bars

Number Of Ingredients 12

Crust
1 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup cold Land O Lakes® Butter cut into chunks
Topping
2 cups sweetened flaked coconut
1 cup sweetened dried cranberries
3/4 cup firmly packed brown sugar
1/3 cup all-purpose flour
3 large Land O Lakes® Eggs
1 1/2 teaspoons vanilla
1/4 teaspoon salt

Steps:

  • Heat oven to 350°F.
  • Combine 1 1/2 cups flour and sugar in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake 15 minutes or until edges are lightly browned.
  • Combine all topping ingredients in bowl; mix well. Spread over hot, partially baked crust. Continue baking 20-25 minutes or until golden brown. Cool completely. Cut into bars.

Nutrition Facts : Calories 130 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 30 milligrams, Sodium 70 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Sugar grams, Protein 1 grams

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