Dried Cranberry Shortbread Bars Recipes

CRANBERRY SHORTBREAD BARS

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.

DRIED CRANBERRY SHORTBREAD

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.

CRANBERRY SHORTBREAD

Steps:

• Preheat oven to 325 degrees F.
• Stir together flour, sugar & salt, then cut in butter until mixture resembles fine crumbs.
• Stir in cranberries, then form into a ball & knead until smooth.
• Divide dough in half.
• On a lightly floured surface, pat or roll each dough portion to a 1/2-inch thickness.
• Use a knife & cut into 24 2"x1" strips, then place these strips 1 inch apart on an ungreased baking sheet.
• Bake 20-26 minutes or until bottoms just start to brown.
• Cool on the baking sheet for 5 minutes, then remove & cool completely on wire rack.

DRIED CRANBERRY FRUIT-NUT BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix almond flour, butter, and 1 egg in a bowl until well combined. Press into the bottom of an 8-inch square pan.
• Stir chocolate chips, walnuts, cranberries, coconut flakes, sunflower seeds, and flax seeds together in a large bowl. Cover the almond dough with this mixture.
• Mix cream and remaining egg thoroughly in a small bowl; pour evenly over the fruit-nut mixture.
• Bake in the preheated oven for 25 minutes. Remove from the oven and cool to room temperature, 30 to 45 minutes. Chill in the refrigerator for 2 hours before cutting into 16 bars.

DRIED-CRANBERRY SHORTBREAD HEARTS

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.