Friday November 30th 2012



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Cranberry Shortbread Bars

Super easy, and super delicious. I tried this recipe out last Sunday and wanted to share it with you. Warning, the 9×9 pan is not enough! I’m definitely doubling the recipe for the holidays and using a 9×13 baking pan. These things flew out of my house and out of the baking pan quicker than I could take them out of the oven. I’m not going to lie though, they were super delicious. Cooking the cranberries was fun too as it made the house smell delicious!

I thought the bars looked so pretty in the baking pan.

Here’s a nice side view of the cranberry filling.

And without further ado, here is the recipe! It’s super easy, and while the cranberries are cooling, you can make the shortbread portion. If you make them, let me know what you think!

Cranberry Filling:
8 ounces (2 1/4 cups) (225 grams) fresh cranberries
2/3 cup (130 grams) granulated white sugar
3 tablespoons water

Shortbread Bars:
2 cups (270 grams) all-purpose flour
2 tablespoons (20 grams) cornstarch (corn flour)
1/4 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
1/3 cup (70 grams) light brown sugar
1 teaspoon pure vanilla extract

Preheat oven to 375 degrees F (190 degrees C) and place the wire oven rack in the center of the oven. Butter (or spray with a non stick cooking spray) a 9 x 9 inch (23 x 23 cm) pan.

Cranberry Filling: In a medium sized saucepan, place all the ingredients. Then, over medium-high 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.

Shortbread Crust/Topping: In a separate bowl whisk the flour, cornstarch, and salt. In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. 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 the preheated oven for about 30 minutes, or until golden brown on top. Remove from oven, place on a wire rack, and while still hot, cut into 16 squares. Allow to cool completely in pan.

Makes about 16 bars.

This recipe came from Joy of Baking, which my cousin Rachel told me about recently. I had a wicked craving for Shortbread cookies, and found this recipe as well. So, obviously, I made both. The cookies came out great, but these bars were AMAZING! I couldn’t believe how tasty they were. Credit also has to go to Keith’s Momma for providing me with a bag of fresh cranberries. She was going to make cranberry orange relish for Thanksgiving, but never got around to it. Now we all were able to benefit as I shared some bars with her, too.

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14 Responses to “Cranberry Shortbread Bars”

  1. Lyssa Honey says:

    oooh, those look yummy! LOL! I’m adding you to my links now! <3


  2. Caity says:

    Yum! That looks absolutely amazing!! :D


  3. Belinda says:

    Oh shit, I love shortbread and I love cranberries. Mum is looking for some xmas recipes to cook on Xmas day. I think I’ll pass this one onto her :)


  4. lindsie says:

    Mmmm looks yummy!


  5. A says:

    Hey girl, if you like baking try going to there’s so many drool worthy recipes… and this should be posted on that site! Looks good.
    Going on vacay tomorrow but I’ll try it out for the holidays and let you know how it turns out. Thanks for that! (glad to have a place to find recipes on my blogs to visit)


  6. A says:

    Sorry for double posting but I just wanted to let you know that I got my hat at Jacob – I believe it’s a Canadian store work clothes and the like. I’m sure H&M would have one!! and like half the price. Is it cold where you are cause then it should be everywhere

    Those circle scarves though..ugh I realllly want one in grey!!!


  7. eduardo says:

    yummm omg i made something similar to these this week. i didnt post em up because i already write too much. =/ it’d be nice to try cranberry… i actually used pumpkin pecan butter and i got the recipe from Williams Sonoma.

    the recipe is very similar to your cranberry shortbread. if you like pumpkin or a very autumn-ish cinnamony flavor you need to try the recipe. its super duper delicious ! :)

    ugh and i too was craving shortbread cookies, i actually made them today and they came out good just not as good as store bought ones. you know like milano or the scottish ones. =/ poo.


  8. Regan says:

    I love baking and these look and sound yummy. I think I might have to make them. Thank you :)


  9. Cori says:

    They look so delish, I am going to have to make these. Cranberries are amazing.


  10. Ashley says:

    Oooh I will have to write this recipe down! That looks really delicious!


  11. Britney says:

    That looks good! I wish I could try one. P.S. Your Christmas card came in the mail today. :D


  12. Sheryl Patten says:

    I wondered Christine if it’s good to use strawberry filling instead of cranberry?

    Sheryl Patten


  13. I am often to blogging and i really appreciate your content. The article has really peaks my interest. I am going to bookmark your site and keep checking for new information.


  14. I guess, I will try both to know the difference.

    Sheryl Patten


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