Cranberry Streusel Shortbread Bars

Cranberry Streusel Shortbread Bars
Cranberry Streusel Shortbread Bars are the perfect holiday dessert and even make a festive doorstep gift for friends and neighbors. Ingredients: For the Crust and Streusel: 10-1/2 oz (1 C. plus 5 Tbsp.) unsalted butter, melted and cooled to just warm 1 C. white sugar 3/4 tsp. salt 2 large egg yolks 14-1/4 oz (3... Scroll down for the rest!

Cranberry Streusel Shortbread Bars are the perfect holiday dessert and even make a festive doorstep gift for friends and neighbors.

Ingredients:

For the Crust and Streusel:

  • 10-1/2 oz (1 C. plus 5 Tbsp.) unsalted butter, melted and cooled to just warm
  • 1 C. white sugar
  • 3/4 tsp. salt
  • 2 large egg yolks
  • 14-1/4 oz (3 C. plus 3 Tbsp.) all-purpose flour
For the Cranberry Topping:
  • 12 oz bag fresh or frozen cranberries, picked over, rinsed, and drained
  • 3/4 C. granulated sugar
  • 1/4 C. water
  • 1/3 C. orange juice
Instructions:
  1. Line a 13×9 inch baking pan with foil, letting the ends hang over the edges a little bit for easy removal. In a medium bowl, stir together the butter, 1/2 C. of the sugar, and the salt. Stir in the egg yolks, and then the flour. Transfer 2 C. of the prepared dough to the foiled pan and press evenly onto the bottom of the pan, creating the crust. Prick the dough all over with a fork. Refrigerate for 30 minutes or freeze for 7 minutes to firm it up.
  2. Position oven racks with one in the center and another near the top. Preheat oven to 325 degrees F. Bake the dough for about 15 -20 minutes.
  3. To make the streusel topping , add 1/4 C.  white sugar to the rest of the dough and mix with fingers. Set aside.
  4. To make the cranberry topping, Combine cranberries with 1/4 C. water, 1/3 C. orange juice and 3/4 C. white sugar in a medium pot. Bring to a boil. Lower heat to medium/medium-high, and let simmer for 5-7 minutes, stirring occasionally. Remove from heat and let mixture cool/thicken for about 5-10 minutes.
  5. Increase oven temperature to 350 degrees F.  Spread the cranberry topping evenly over the crust. Sprinkle evenly with the streusel topping (but try not to crumble it too much).
  6.  Bake at 350 degrees F.  near the top of the oven for about 20 minutes, or until the streusel is golden.
  7. Let cool for about 1 hour. Remove the bars from the pan by lifting on the edges of the foil. Carefully transfer to a large cutting board and cut into square bars.

*Inspired by THIS recipe.

Cranberry Streusel Shortbread Bars

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