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.
When I make these I brown the butter in the crust (in the microwave) and add 1/4 t. Almond Extract. My filling version also has 1/4 c. orange juice & some orange zest in it. I make these for parties and have a lot of orders for them by clients. The browned butter puts them over the top!
Thank you Nicole Rees! Another perfect recipe from Fine Cooking that has made me look good :)
I made this EXACTLY as per instructions... except... sorry... I used an 8x8 pan, but that's it. Rich shortbread crust, light golden streusel topping, tart but semi-sweet filling... I timed it exactly as per instructions... couldn't be easier. I also appreciated the tip to not crumble the streusel mix too much - I would have if I didn't read that. There are just so many bad recipes to there (Fine Cooking excluded) that I still find myself surprised when one turns out so good... Mine looked exactly like the photo. Should have taken a pic.
Would be interested to know if anyone has successfully frozen these. I was thinking about it so I don't eat them all in a couple of days.
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!!!!
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