Cranberry Shortbread Bars
HB-5498 · Hand-built original · American
Buttery shortbread dough pressed into a pan, topped with whole fresh cranberries and a pecan shortbread crumble. The cranberries stay whole and form the middle layer.
AmericanSnack1 hrServes 24282 kcalVegetarianEgg-freeDiabeticRenal
Main ingredient: cranberries
Servings:24quantities adjust to match
Ingredients
- 2 cups (4 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/3 cup packed brown sugar
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 cup chopped pecans
- 12 oz (3 cups) fresh cranberries
Method
- Grease a 9x13-inch baking pan with butter or non-stick cooking spray.
- Heat the oven to 350°F.
- Cream the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
- Mix in the vanilla and salt, then add the flour 1 cup at a time, mixing after each addition.
- Press two-thirds of the dough into the bottom of the pan and 1 inch up the sides.
- Sprinkle the cranberries over the dough in one even layer.
- Mix the pecans into the remaining dough and sprinkle it in chunks over the cranberries, leaving part of the cranberry layer visible.
- Bake for 42 to 45 minutes, until the edges are golden brown.
Prep: 15 min · Cook: 45 min · Total: 1 hr
Nutrition (per serving, where published)
282 kcalCalories
2.5 gProtein
30.6 gCarbs
17.1 gFat
9.7 gSaturates
1.2 gFibre
3.8 gSugars
149 mgSodium
41 mgCholesterol
51 mgPotassium
13 mgCalcium
1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data