Cranberry Streusel Shortbread Bars

Cranberry Streusel Shortbread Bars
Photo by Scott Phillips

Ingredients

  • 10-½ oz. (1 cup plus 5 Tbs.) unsalted butter, melted and cooled to just warm
  • 12-oz. bag fresh or frozen cranberries, picked over, rinsed, and drained
  • 1 cup granulated sugar
  • ¾ tsp. table salt
  • 14-¼ oz. (3 cups plus 3 Tbs.) unbleached all-purpose flour
  • 1 cup granulated sugar
  • 2 large egg yolks

Line a straight-sided 13x9-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 d...

View full recipe at Fine Cooking

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