These bars may look complicated but they’re very easy to make. This is a perfect cookie bar for your next holiday get together. They’re perfect to make in the fall/winter, when fresh cranberries are plentiful.

My son made a batch, which was devoured, at Thanksgiving. I couldn’t stop eating them so I then made a batch to bring to work. Everyone at work loved them. They’re not too sweet and the cranberry filling gives them a little tang. Sprinkle a little confectioners sugar on them and they look perfect for the holidays. Although I served these as a dessert, you can eat them for breakfast too. My mother says that anything with fruit in it is ok to eat for breakfast!

If you have a kitchen scale, I recommend weighing the ingredients. Enjoy!

Cranberry Streusel Shortbread Bars
Recipe from Fine Cooking Magazine Issue 82

For the crust and streusel:
10-1/2 oz. (1 cup plus 5 Tbs.) unsalted butter, melted and cooled to just warm
1 cup granulated sugar minus two Tablespoons
3/4 tsp. table salt
2 large egg yolks
14-1/4 oz. (3 cups plus 3 Tbs.) unbleached all-purpose flour

For the crust and streusel:
10-1/2 oz. (1 cup plus 5 Tbs.) unsalted butter, melted and cooled to just warm
1 cup granulated sugar minus two Tablespoons
3/4 tsp. table salt
2 large egg yolks
14-1/4 oz. (3 cups plus 3 Tbs.) unbleached all-purpose flour

For the cranberry topping:
12-oz. bag fresh or frozen cranberries, picked over, rinsed, and drained
1 cup granulated sugar minus two Tablespoons

Make the crust:
Line a straight-sided 13×9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal. In a medium bowl, stir together the butter, 3/4 cup of the sugar, and the salt. Whisk in the egg yolks. Stir in the flour to make a stiff dough. Transfer about 2 cups of the dough to the prepared pan, and press the mixture evenly into the bottom. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until the dough is firm.

Meanwhile, position a rack near the center of the oven and another near the top. Heat the oven to 325°F.
Bake the dough until the crust begins to set but does not brown at all on the edges (the center will not be firm yet), about 20 minutes. While the crust bakes, prepare the streusel and the topping.

Make the streusel:
With your fingers, combine the remaining 1/4 cup granulated sugar with the reserved dough until crumbly. The mixture should hold together when pressed, but readily break into smaller pieces.

Make the cranberry topping:
In a medium saucepan, bring the cranberries, sugar, and 1/4 cup water to a boil over high heat. Reduce the heat to medium high and continue to boil until the liquid is reduced to a thick syrup, 5 to 8 minutes. Remove the pan from the heat and let the mixture cool 5 to 10 minutes—the syrup will continue to thicken as the mixture cools.

Spread the cranberry mixture evenly over the hot crust. Scatter the streusel over the cranberries (don’t crumble the streusel too much or the texture will be sandy). Increase the oven temperature to 350°F and bake the bars near the top of the oven until the streusel is golden and set, about 25 minutes. (Baking these bars at the top of the oven helps the streusel brown faster without overbrowning the crust.)

Place the pan on a metal rack to cool until the crust is completely firm, at least 1 hour. (For faster cooling, put the bars in the fridge once the pan is no longer piping hot, or even outside in winter.)

When the bottom of the pan is cool, carefully lift the bars from the pan using the foil sides and transfer them to a cutting board. Separate the foil from the bars by sliding a spatula between them. Cut the bars into 1-3/4-inch squares.

Yield: ~35 1.75″ square bars

One year ago: Vanilla Custard Squares
Two years ago: Ultranutty Pecan Bars
Three years ago: Oatmeal Raisin Cookies
Four years ago: Louisa’s Cake
Five years ago: Salted Caramel and Chocolate Rice Krispies Squares
Six years ago: Chocolate Crinkle Cookies
Seven years ago: Mallobars
Eight years ago: Sweet Potato-Sausage Soup
Nine years ago: Lots O’Meat Lasagna
Ten years ago: Pan-Seared Sea Scallops in White Wine Sauce
Eleven years ago: Shrimp Toast
Twelve years ago: Chocolate Dipped Meringue Cookies
Thirteen years ago: Snickerdoodles