Description
Delight in these Fresh Cranberry Shortbread Bars, a perfect dessert or festive addition to any cookie platter. This recipe features a buttery shortbread base layered with tart fresh cranberries, enhanced by sweet white chocolate and crunchy macadamia nuts for a delightful contrast of flavors and textures.
Ingredients
Shortbread Dough
- 2 cups salted butter, softened
- 1 1/3 cups granulated sugar
- 2 tablespoons pure vanilla extract
- 1 teaspoon salt
- 4 cups all-purpose flour
Mix-Ins and Topping
- 1 cup white chocolate chips or coarsely chopped white chocolate
- 1/2 cup chopped macadamia nuts (optional)
- 3 cups fresh or frozen cranberries, rinsed and patted dry
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by lining it with parchment paper, making a sling for easy removal of the bars after baking.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy. Then, blend in the vanilla extract and salt thoroughly.
- Add Flour and Mix-ins: Gradually stir in the all-purpose flour until just combined. Carefully fold in the white chocolate chips and chopped macadamia nuts to spread them evenly throughout the dough.
- Assemble the Bars: Using your fingers, lightly press two-thirds of the dough evenly into the bottom of the prepared pan to create a base layer. Evenly distribute the cranberries over this base. Crumble the remaining dough over the top of the cranberries, allowing some fruit to peek through.
- Bake: Place the assembled pan in the preheated oven and bake for 45 to 50 minutes, or until the edges of the shortbread start turning golden brown.
- Cool and Slice: Remove the bars from the oven and allow them to cool completely in the pan before using the parchment sling to lift them out and slice into 24 bars.
Notes
- Frozen cranberries may be used if fresh are not available; ensure they are thawed and patted dry for best results.
- Press the dough gently to avoid over compressing, which can make the bars too dense.
- If macadamia nuts are unavailable or undesired, they can be omitted without compromising the recipe.
- Storing the bars in an airtight container at room temperature will keep them fresh for up to 3 days.
- For a dairy-free version, substitute butter with a plant-based alternative but expect some changes in flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
