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Thanksgiving Leftovers ~ Cranberry Shortbread Bars

October 12, 2011

Cranberry Shortbread bars

Cranberry Shortbread bars

Do you have leftover cranberry sauce?  I have a wonderful recipe for you if you have leftover cranberry sauce.  Cranberry Shortbread Bars!  Oh my, are they delicious!  These bars would have made an excellent addition to the Thanksgiving table but they are also a grand way to use up the leftover cranberries that may be occupying space in your refrigerator. If you do not have leftovers you may use fresh or frozen cranberries to make this recipe.  They are a slightly tart and tangy bar with a lovely buttery shortbread.

For the Cranberry Filling

12 ounces fresh cranberries

2/3 cups white sugar

3 tablespoons water

In a medium saucepan over medium high heat place all the ingredients in the saucepan and cook until boiling.  Continue to boil the mixture until it is thick and syrupy, about 5 minutes.  Remove from heat and let cool while you make the shortbread.

For the Shortbread

2 cups flour

2 tablespoons cornstarch

1 cup butter

1/3 cup brown sugar

1 teaspoon vanilla

To Prepare the Bars

Preheat oven 375 F.  Butter or spray a 8×8 inch pan.

In a separate bowl whisk the flour, cornstarch and salt.

In the bowl of your electric mixer beat the butter until smooth about 1 minute.  Add the sugar and beat until smooth 2 minutes.  Then add the vanilla.  Add the flour mixture and mix until just incorporated.

Evenly press 2/3 of the mixture into the bottom of the prepared pan.  Then evenly spread the cranberry mixture over the shortbread base, leaving a 1/4 inch boarder.

With the remaining shortbread dough, crumble it with your fingers over the cranberry mixture.  Then lightly press the dough into the filling.

Bake in the preheated oven for 30 minutes or until golden brown on top.  Remove from oven and place on a wire rack, while still hot cut into 12 squares and allow to cool in pan.

From the

Cranberry Shortbread bars

Cranberry Shortbread bars

This is a simple recipe that will not last long!  If you love cranberries and shortbread you’ll certainly love these.

From our kitchen to yours,
Sydney Jones

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