This year I decided to make Cherry Cranberry Shortbread Bars. The Cherry Cranberry filling between the layers of shortbread gives it just the right amount of sweet tartness and moisture to bring this shortbread from boring to fabulous.
Ingredients:
- 3/4 cup Butter (softened & unsalted)
- 1/2 cup Sugar
- 1 1/2 cups Flour
- 1 can Cherry Cranberry Pie Filling (540ml)
- 3/4 cup Butter (softened & unsalted)
- 1/2 cup Brown Sugar
- 1 1/2 cup Flour
In a bowl cut together the butter, sugar and flour till you have well combined , but crumbly dough. Press the dough evenly into the greased pan.
Bake for 10-12 minutes. Let it cool for 5 minutes.
Meanwhile in a bowl cut together the butter, brown sugar and flour for the top crust.
Spread the pie filling on top of the bottom crust. Sprinkle it evenly with the top crust mixture and gently press down.
Bake for another 30-35 minutes. Cool it down completely before cutting into bars otherwise it will crumble a lot.
4 comments:
Looks like a nice variation, I am just about to change my usual apricot slice by adding dried cranberries hope it is as successful as yours
wow, this sounds awesome! my family's into raspberry, so i could try it with that flavor instead. what a good idea (though i love plain old shortbread, too). stopping by from sits!
this looks delicious...I happen to have some shortbread dough in the freezer...i am going to try this method. thanks!
Popped in from SITS! These look amazing!!!I love shortbread and adore cranberries!
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