Recipe by Bev
Just the thing for a fall/wintertime pick me up. You can use fresh or frozen cranberries for this recipe. If using frozen, do not thaw. From Gourmet Magazine, November 2007. Cook time reflects cooling time.
Top Review by Lynette M.
This is my new favorite holiday cookie. I followed the recipe verbatim using a 9x9 pan and easily got 24 cookies instead of 12. The bars are a bit thick... next time I'll try using a 9x13 pan.
- 3⁄4 cup unsalted butter, cut into 1/2 inch cubes
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 cup sugar
- 2⁄3 cup sugar
- 3 cups cranberries (if frozen do not thaw, 3/4 pound)
- 1⁄4 cup water
- confectioners' sugar (for dusting)
Directions See How It's Made
- Preheat oven to 350 degrees F with rack in middle of oven.
- Line 9 inch square pan with 2 crisscrossed sheets of foil, leaving an overhang on 2 opposite sides, then butter foil.
- Blend butter, flour salt, and 1/2 cup granulated sugar in a food processor until mixture begins to clump together.
- Press into bottom of pan.
- Bake until pale golden and sides begin to pull away from pan, 25-30 minutes.
- While crust is baking, cook cranberries, remaining 2/3 cup sugar, and water in a 2 qt heavy saucepan over medium heat, stirring occasionally, until berries burst, 6-8 minutes.
- Pour cranberries over crust and bake until edge is golden, about 25 minutes.
- Sift confectioners sugar over top and cool completely in pan on a rack.
- Lift out of pan using the foil overhang and cut into 12 squares, then sift more confectioners over top.
- **Note: Bars keep in an airtight container at room temperature 2 days.