Yield: Yields about thirty-five 1-3/4-inch-square bars.
One of our favorite holiday cookies, these bars have a tangy cranberry filling that keeps the ultra-rich crust and streusel topping in check.
Make Ahead Tips
The bars will keep at room temperature for one week.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
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Under the ingredients on the left above, 1/4 cup water has been omitted in the list.
In the directions, it is there.
Wanted to point it out for those of us that read the ingredients and go by it first.
I cannot wait to make this. I had a cranberry shortbread wedge at Starbuck's yesterday. This recipe looks just like it.
Thank you Nicole Rees for sharing this with everyone!!!!
Make these every Christmas for holiday gatherings. It is always a hit and I have been told that they are a nice change from all the chocolate and caramel filled bars. It comes together easily but always is impressive when it comes out of the oven.
Made these for a Christmas potluck and they were a hit! Will keep it in my holiday repertoire!!!
I know, it is always annoying when someone reviews a recipe, but they changed it. But alas, here I am doing just that. Mainly because it turned out so well, I thought I'd share. What I did: Made the crust recipe as directed using less sugar as others indicated they did. But I halved the recipe to make it in a square dish rather than a large rectangle. I used my own homemade cranberry sauce (a pear ginger variation from Cook's Illustrated if you want to google it). But what I really wanted was a cranberry cheese cake bar. So I added a layer of cheesecake using the following ingredients: 1 brick [8 oz] cream cheese, softened1/3 cup granulated sugar1 large egg1/2 teaspoon pure vanilla extract1/2 teaspoon orange zestMix all together. (Mix cream cheese first. Then add sugar and mix. Then add egg and mix. Then add remaining.) I topped the partially cooled crust with a layer of this cheesecake mixture and then I covered the whole lot with the cranberry sauce and crumbled on the reserved crust ingredients. Baked in a 350 oven for about 45 minutes, but I started checking after half an hour. It was a hit at the party I brought it to.
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