Cranberry Bars (Print Version)
# Ingredients:
→ Shortbread Layer
01 -
1 teaspoon cinnamon
02 -
100 g light brown sugar, tightly packed
03 -
1/4 teaspoon kosher salt
04 -
226 g unsalted butter, softened
05 -
100 g granulated sugar
06 -
2 teaspoons vanilla extract
07 -
1 large egg, at room temperature
08 -
3/4 teaspoon baking powder
09 -
405 g all-purpose flour, measured properly
→ Cranberry Middle Layer
10 -
133 g white sugar
11 -
1 tablespoon orange juice
12 -
1 tablespoon orange zest
13 -
1 tablespoon cornstarch
14 -
2 1/2 cups cranberries, frozen or fresh
15 -
1 teaspoon vanilla extract
→ Vanilla Drizzle
16 -
4 tablespoons heavy cream or whole milk
17 -
3/4 cup powdered sugar, sifted to remove lumps
18 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Use the paddle on a stand mixer to beat butter and sugars together until it’s fluffy and pale, which takes about 3 minutes. Scrape down the bowl when needed.
02 -
Toss in the egg and vanilla. Mix until it’s all smooth and combined. Scrape the sides of your mixing bowl as needed.
03 -
Grab another bowl. Stir together the flour, cinnamon, baking powder, and salt until they’re evenly combined.
04 -
Add the dry mix gradually into the wet dough. Stop mixing once the dough pulls from the bowl’s sides. Don’t overwork it.
05 -
Set aside 2 cups of dough for the topping later. Press the rest into an even layer in an 8 x 8 pan lined with parchment.
06 -
Bake at 350°F (175°C) for 15 minutes. The edges should just turn golden, and the middle should look set. Don’t let it overbake.
07 -
Mix the cranberries, sugar, cornstarch, vanilla, orange zest, and juice in a big bowl until they’re coated evenly.
08 -
Spread the cranberry mix over the baked crust. Tear the reserved dough into pieces and sprinkle them on top of the cranberry layer.
09 -
Bake for 45 minutes. Cover the pan with foil for the last 10–15 minutes if the top’s getting too dark. Let it cool completely on a rack.
10 -
Whip together powdered sugar, cream or milk, and vanilla in a bowl. Keep whisking until the glaze is thin enough to drizzle.
11 -
Spread the glaze over the cooled bars in thin lines. Cut into squares and enjoy!
# Notes:
01 -
Keep them covered at room temp for up to four days.
02 -
If freezing, skip the glaze until after thawing. Let them defrost and add the glaze right before serving.