Cranberry Shortbread Bars

Cranberry Shortbread Bars

Nothing says the holidays like shortbread.  I literally could eat shortbread every day of the Christmas season and not tire of it.  Don’t get me wrong, I love my chocolate and over the top desserts.  Shortbread though is simple, rich and is in a league of it’s on! It is perfect for breakfast too if you as me! A strong cup a coffee and a shortbread cookie is a match made in heaven.

This year, when I received my December Southern Living, I knew these Cranberry Shortbread Bars were going on my baking list.  My mother in law just happened to send me home with a bag of fresh cranberries after Thanksgiving.  Last Friday, I got in my baking mood and pulled them out of the fridge and whipped these delicious bars up! The recipe is super simple and I have to say the fresh cranberries are the way to go. They are slightly tart and complement the sugary rich dough nicely. My husband, who normally will not touch a dessert unless it is chocolate, declared that he loved them! Win! Of course, my bars do not looks quite as pretty as Southern Living’s but they were so good!

This Saturday, I am hosting a cookie swap with a few girlfriends and am going to be trying another Southern Living recipe – Red Velvet Crackle Sandwich cookies. They looks simply divine! I will try to Insta story them as a make them!:)

I hope you all have a fabulous weekend. It is supposed to be in the 20’s at night here this weekend, so we snuggling up for sure! Thanks for stopping by!


  • 1 1/2 cups fresh or frozen cranberries
  • 1/4 cup water
  • 1 cup granulated sugar, divided
  • 3/4 cup salted butter, softened, plus more for greasing pan
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour

Bring cranberries, water, and 1/4 cup of the sugar to a boil in a small saucepan over medium-high. Cook, stirring and smashing berries occasionally, until mixture thickens, 10 to 12 minutes. Remove from heat, and cool completely.

Beat butter, salt, and remaining 3/4 cup sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 5 minutes. Add egg yolks and vanilla; beat on low speed until combined. Add flour to butter mixture; beat on low speed until combined.

Turn dough out onto a lightly floured work surface; knead until dough comes together, 3 to 4 times. Shape into a 14-inch-long log. Cover with plastic wrap, and freeze at least 1 hour or overnight.Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, allowing paper to extend past edges of pan. Grease paper.

Remove plastic wrap from dough log; cut in half crosswise, and cut each piece in half lengthwise. Feed dough log quarters through the chute of a food processor fitted with a shredding blade. Press half of grated dough into the bottom of prepared pan. Spread cranberry mixture over 1 dough, leaving a 1/2-inch border. Top with remaining half of grated dough, pressing to seal edges.

Bake in preheated oven until firm and golden brown, 33 to 35 minutes. Cool in pan. Lift cranberry shortbread from pan using parchment as handles; cut into rectangles; then cut into triangles.

Cranberry Shortbread Bars

Cranberry Shortbread Bars

Cranberry Shortbread Bars


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