These Fresh Cranberry Shortbread Bars make a great Thanksgiving dessert or a beautiful addition to a Christmas cookie platter! Simple, buttery, and full of sweet-tart cranberry flavor, the white chocolate and macadamia nuts make them even more special!
Heat the oven to 350 degrees. Line a 9x13" baking dish with a parchment paper sling for easier removal after baking.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the vanilla and salt.
Add flour and stir, just until combined, then fold in the white chocolate chips and chopped macadamia nuts.
Lightly press 2/3 of the dough into the bottom of the prepared pan using your fingers. Pour the cranberries over top, then crumble the remaining dough over the cranberries. It's okay if cranberries can be seen beneath the top layer of shortbread.
Bake for 45-50 minutes, just until the edges are starting to turn golden.
Cool completely before slicing into small bars.
* I like to buy extra cranberries when they are in the store and then freeze them for baking throughout the year since they can be difficult to find. There is no need to defrost your cranberries if using frozen in this recipe.