Fresh Cranberry Shortbread Bars
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!
Servings: 24 bars
Ingredients
- 2 cups salted butter softened
- 1 1/3 cups granulated sugar
- 2 Tablespoons pure vanilla extract
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1 cup white chocolate chips or coarsely chopped white chocolate
- 1/2 cup chopped macadamia nuts (optional)
- 3 cups fresh or frozen* cranberries rinsed and patted dry
Instructions
- Heat the oven to 350°F. 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.2 cups salted butter, 1 1/3 cups granulated sugar, 2 Tablespoons pure vanilla extract, 1 teaspoon salt
- Add flour and stir, just until combined, then fold in the white chocolate chips and chopped macadamia nuts.4 cups all-purpose flour, 1 cup white chocolate chips, 1/2 cup 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.3 cups fresh or frozen* cranberries
- Bake for 45-50 minutes, just until the edges are starting to turn golden.
- Cool completely before slicing into small bars.
Notes
* 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.
- This recipe is on page 227 of my cookbook, House of Nash Eats Everyday!
Nutrition
Calories: 323kcal | Carbohydrates: 33g | Protein: 3g | Saturated Fat: 11g | Cholesterol: 42mg | Sodium: 239mg | Fiber: 1g | Sugar: 16g
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