Cranberry Shortbread Bars

I'll admit it.  I can't get enough of cranberries when they are in season!  The bad news is that cranberries are only available for a limited time at most grocery stores.  You're lucky if you can get them for even two months!  The good news is that you can freeze cranberries for up to a year!  Just stick them in a ziplock freezer bag and pull them out whenever you want them. 

These bars are so simple, yet they mix tartness with the subtle sweetness and richness of shortbread perfectly.  They can also be a casual dessert, or more elegant with the right serving dish, sprinkled with a hint of confectioner's sugar.

Ingredients:

Filling:

8 oz. fresh cranberries (or thawed cranberries)

2/3 cup of sugar

3 tbsp. of water

Shortbread:

2 cups of all-purpose flour

2 tbsp. cornstarch

1/4 tsp. salt

2 sticks of unsalted butter, room temperature

1/3 cup brown sugar

1 tsp. vanilla

Directions:

Preheat oven to 375 degrees.  Center rack in oven.  Butter a 9x9 baking dish or use non-stick spray.

In pot over medium-high heat, combine water, sugar, and cranberries.  Cook until it comes to a rolling boil.  Lower heat a bit, and let it contine to cook until it gets thicker - about 5 minutes.  Remove from heat and let cool.

In a bowl, whisk together flour, salt, and cornstarch.  In another bowl, cream butter.  Add sugar, continue to mix till light and fluffy - about 1 to 2 minutes - then add the vanilla.  Combine sugar mixture with flour mixture until resembles crumbles.  Using two-thirds of shortbread mixture, press into bottom of baking dish.  Then spread cranberry mixture on top, followed by dropping shortbread crumbles over top of cranberry mixture.

Bake for 25-30 minutes till lightly golden on top.