She Strengthens

Cranberry Shortbread Bars: A Sweet and Tangy Holiday Treat

The Perfect Dessert for Your Holiday Gathering

Looking for a show-stopping dessert to impress your friends and family this holiday season? Look no further than these Cranberry Shortbread Bars. With a buttery shortbread crust, a sweet-tart cranberry filling, and a crunchy almond streusel topping, these bars are sure to be a hit.

Easy to Make and Deliciously Versatile

These Cranberry Shortbread Bars are surprisingly easy to make, requiring just 1 hour and 30 minutes of active time, plus 1 hour of cooling time. And with their sweet and tangy flavor profile, they’re perfect for serving alongside a cup of hot coffee or tea, or as a sweet treat after a holiday meal.

The Shortbread Crust: A Buttery Foundation

To start, preheat your oven to 350°F and line an 8-by-8-inch baking pan with parchment paper. In a food processor, combine 1 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, and 1/4 teaspoon of fine salt. Add 10 tablespoons of cold unsalted butter and pulse until the mixture forms large clumps. Press the dough into the prepared baking pan and bake for 25 minutes, or until the crust is fully set and lightly browned.

The Streusel Topping: Crunchy and Delicious

While the shortbread crust is baking, prepare the streusel topping. In a medium bowl, whisk together 1/2 cup of all-purpose flour, 1/3 cup of packed light brown sugar, and 1/4 teaspoon of fine salt. Add 4 tablespoons of cold unsalted butter and use your fingers to squeeze the mixture into large clumps. Stir in 1/2 cup of sliced almonds and refrigerate until ready to use.

The Cranberry Filling: Sweet and Tangy

In a medium saucepan, combine 8 ounces of fresh or frozen cranberries, 3/4 cup of granulated sugar, and 1/4 cup of water. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer for 8 minutes, or until the cranberries are starting to fall apart and the liquid has thickened. Stir in 1 teaspoon of packed finely grated orange zest.

Assembling the Bars

When the shortbread crust is ready, remove it from the oven and pour the cranberry filling over the top. Spread the filling into an even layer, then sprinkle the streusel topping evenly over the top. Gently press the streusel into the filling and bake for an additional 25-30 minutes, or until the filling is bubbling and the streusel is golden brown.

Cooling and Cutting

Let the bars cool in the pan for 30 minutes, then run a paring knife along the edges to release them. Transfer the slab to a cutting board and let it cool completely. Cut into 32 (2-by-1-inch) rectangles and serve.

Yield: 32 (2-by-1-inch) bars
Difficulty: Easy
Total Time: 1 hour 30 minutes, plus 1 hour cooling time