Cranberry Shortbread Bars

Prep Time: 20 minutes
Cook Time: 45 minutes
Chill Time: 30 minutes
Total Time: 1 hour 35 minutes
Course: Dessert, Snack
Cuisine: American
Yield: 16 bars
Dietary: Vegetarian

Table of Contents

Recipe Intensity: Easy

This recipe is perfect for bakers of all skill levels. It uses simple techniques like mixing and pressing dough, with no special equipment required. The most challenging part is patiently waiting for the shortbread to chill and cool!

Ingredients

For the Shortbread Crust & Topping:

2 cups (250g) all-purpose flour
1/2 cup (100g) granulated sugar
1/4 teaspoon salt
1 cup (2 sticks or 226g) unsalted butter, cold and cubed

For the Cranberry Filling:

12 oz (340g) fresh or frozen cranberries
1/2 cup (100g) granulated sugar
1/4 cup (60ml) water
1 teaspoon vanilla extract
1 tablespoon orange zest (optional, but recommended)

Instructions

Step 1: Prepare the Shortbread Base

Preheat and Prep: Preheat your oven to 375°F (190°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse, sandy crumbs and no large lumps of butter remain.
Set Aside Topping: Remove 3/4 cup of this crumb mixture and set it aside in a small bowl—this will be your crumb topping.
Form the Crust: Pour the remaining crumb mixture into your prepared baking pan. Press it down firmly and evenly into the bottom of the pan to create a compact crust.
Chill: Place the pan in the refrigerator for at least 30 minutes. This crucial step prevents the shortbread from spreading and ensures a firm, crisp base.

Step 2: Make the Cranberry Filling

While the crust is chilling, combine the cranberries, sugar, and water in a medium saucepan over medium heat.
Cook, stirring occasionally, for 10-15 minutes, or until the cranberries have burst and the mixture has thickened to a jam-like consistency.
Remove from heat and stir in the vanilla extract and orange zest (if using). Set aside to cool slightly. It will continue to thicken as it cools.

Step 3: Assemble and Bake

Par-bake the Crust: Take the chilled crust from the refrigerator and place it in the preheated oven. Bake for 15-18 minutes, or until the edges are just beginning to turn a very light golden brown.
Layer the Filling: Remove the hot crust from the oven and reduce the oven temperature to 350°F (175°C). Spread the warm cranberry filling evenly over the par-baked crust.
Add the Topping: Sprinkle the reserved 3/4 cup of crumb mixture evenly over the cranberry layer.
Final Bake: Return the pan to the oven (now at 350°F) and bake for an additional 20-25 minutes, or until the crumb topping is lightly golden and the cranberry filling is bubbly.

Step 4: Cool and Slice

Cool Completely: This is the most important step for clean slices! Place the pan on a wire rack and allow the bars to cool completely in the pan. This will take at least 2 hours.
Chill (Optional but Recommended): For the neatest cuts, once the bars are at room temperature, you can cover the pan and transfer it to the refrigerator for 1-2 hours to fully set.
Slice: Using the parchment paper overhang, carefully lift the entire block of bars out of the pan. Place it on a cutting board and use a sharp knife to slice into 16 squares. Wipe the knife clean between cuts for perfect edges.

Notes

Butter Temperature: Using cold butter is essential for achieving a crumbly, classic shortbread texture. Do not use softened or melted butter.
Cranberry Options: Frozen cranberries work perfectly and do not need to be thawed. You can also use a 12-ounce bag of frozen cranberries.
Sweetness Level: If you prefer a sweeter bar, you can increase the sugar in the cranberry filling to 2/3 cup. Taste the filling after it has cooked and adjust to your preference.
Storage: Store leftover bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

Nutrition Information

(Note: The following is an estimate provided by an automated nutrition calculator. Actual values may vary based on specific ingredients and portion sizes.)

Hayyat

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