Fresh Cranberry Shortbread Bars Recipe Recipe For Shrimp

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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

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.

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