Enjoy these Frosted Cranberry Shortbread Bars, a delightful treat that perfectly balances buttery shortbread with a sweet and tart cranberry topping.
Author:Sasha Nguyen
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes plus cooling time
Yield:16 bars
Category:Dessert Bars
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup fresh or frozen cranberries
1/2 cup granulated sugar
2 tablespoons orange juice
1/2 cup powdered sugar
1-2 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
In a large bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Beat in the vanilla extract.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Press the dough evenly into the prepared baking pan to form the shortbread base.
In a small saucepan, combine the cranberries, 1/2 cup granulated sugar, and orange juice. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 5-7 minutes.
Spread the cranberry mixture evenly over the shortbread base.
Bake for 25-30 minutes, or until the edges of the shortbread are golden brown.
Let the bars cool completely in the pan.
In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk until smooth. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency.
Drizzle the glaze over the cooled bars. Let the glaze set before cutting into bars.
Notes
For a more vibrant color, you can add a drop of red food coloring to the cranberry mixture.
If using frozen cranberries, do not thaw them before cooking.
The glaze can be omitted if you prefer a less sweet bar.