Ingredients
Shortbread Crust Ingredients
- 2 cups all-purpose flour
- 2/3 cup sugar
- 2/3 tsp. baking powder
- pinch of salt
- 2/3 tsp. ground cinnamon
- 2/3 cup cold unsalted butter, cubed
- 1 small egg
- 2 1/2 Tbsp. milk
- 1 1/2 tsp. pure vanilla extract
Cranberry Filling Ingredients
- 3 cups frozen cranberries (no need to thaw)
- 1/2 cup + 1 Tbsp. sugar
- 3/4 Tbsp. cornstarch
- 1 tsp. lemon zest
- 3/4 Tbsp. lemon juice
Glaze
1/2 cup confectioners sugar
1 Tbsp. milk
1 hour 10 mins
Total Time
30 mins
Prep Time
40 mins
Cook Time
16 bars
Portions
Directions
- Preheat oven to 350 degrees.
- Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Cut in the cubed butter until combined.
- In a different bowl, whisk the egg, milk, and vanilla. Pour over the flour mixture and mix until the texture looks like sand.
- Set 1/4 of the sandy shortbread mixture aside.
- Use the remaining shortbread mixture as the crust of the bars by pressing mixture evenly into an 8×8 parchment lined baking pan)
- Mix cranberry filling ingredients together and spread evenly over the shortbread crust.
- Sprinkle remaining shortbread mix on top and bake for 35-40 minutes, then refrigerate for 30 minutes.
Notes
**Make glaze to drizzle on top by whisking together 1/2 cup confectioners sugar with 1 Tbsp. milk. Drizzle over bars and cut into squares. ENJOY!