This is shortbread as it
should be; sweet and buttery with just a hint of vanilla. You may think of
shortbread as a cookie, to be cut into rounds or squares, and eaten on its
own. But, in actual fact, it is wonderful when used to make squares,
where it acts as both a crust and a topping with a filling in between. So
many types of fillings can be used; but for this recipe I have chosen a
cranberry filling. This filling has a tart and tangy flavor which offsets
the richness of the shortbread, and the added bonus is that its bright ruby
red color contrasts so well against the golden shortbread.
Fresh cranberries are with us for such a short time each
Fall and then they are gone. For this very reason you may want to buy a
few extra bags and throw them in the freezer so you can fulfill a craving
for this dessert other times of the year. Fresh cranberries have a nice
tart, or should I say sour, flavor that pairs well with sweeter
ingredients. Since cranberries are never eaten raw, to make the cranberry
filling we must first cook them with sugar and a little water. If you have ever made
cranberry sauce than this recipe will look familiar. The only difference
is that we are using less water as we want the filling to be more thick
and syrupy. The filling is made first and then it is left to cool while we
make the shortbread dough. Once the shortbread dough is made a portion of
it is pressed into a 9 x 9 inch (23 x 23 cm) pan. Then
the filling is evenly spread over the shortbread. The final step is to
crumble the remaining shortbread dough over the filling. All that is left
to do is to wait impatiently while it bakes. These bars are delicious
warm, if you can't wait, or at room temperature or even cold, if you can. I
usually store them in the refrigerator as these bars only seem to get
better with age.
Cranberry
Shortbread Bars: Preheat oven to 375 degrees F (190 degrees C) and place the
wire oven rack in the center of the oven. Butter (or spray with a non stick cooking spray) a
9 x 9 inch (23 x 23 cm) pan.
Cranberry
Filling: In a medium sized saucepan, place all the ingredients. Then, over
medium-high heat, cook the ingredients until boiling. Continue to boil the filling
until it becomes thick and syrupy, about 5 minutes. Remove from heat and let cool while you make
the shortbread.
Shortbreads: In a separate
bowl whisk the flour, cornstarch, and salt.
In the bowl of your electric mixer (or with a hand mixer), cream
the butter until smooth (about 1 minute). Add the sugar and beat until smooth
(about 2 minutes). Beat in the vanilla extract. Gently stir in the flour
mixture just until incorporated.
Evenly press
two-thirds of the shortbread into the bottom of the prepared pan. Then
evenly spread the cranberry filling over the shortbread base, leaving a 1/4 inch border.
With the remaining
shortbread dough, using your fingers, crumble it over the top of the
cranberry filling. Then lightly press the dough into the filling.
Bake in the
preheated oven for about 30 minutes, or until golden brown on top. Remove
from oven, place on a wire rack, and while still hot, cut into 16 squares. Allow to cool completely in pan.
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