CRANBERRY SHORTBREAD BARS

Full recipe below 👇🏼 @dwellbymichelle

One of my favorite fruits EVER are cranberries, and I’m thrilled that they finally sell frozen cranberries year-round (thanks @capecodselect!!) So today,
I’m so excited to finally share with you my cranberry shortbread bars recipe!! After all, who says cranberries are just for the holidays? ✨

These easy-to-make bars are a delicious combination of buttery shortbread and tangy cranberry filling, topped with a crumbly streusel topping. Mmhmm, SO good! 🥹

Shortbread Crust Ingredients:
* 2 cups all-purpose flour
* 2/3 cup sugar
* 2/3 teaspoon baking powder
* pinch of salt
* 2/3 teaspoon ground cinnamon
* 2/3 cup cold unsalted butter, cubed
* 1 small egg
* 2 1/2 Tablespoons milk
* 1 1/2 teaspoons pure vanilla extract

Cranberry Filling Ingredients:
* 3 cups @capecodselect FROZEN cranberries (don’t thaw)
* 1/2 cup + 1 Tablespoon granulated sugar
* 3/4 Tablespoon cornstarch
* 1 teaspoon lemon zest
* 3/4 Tablespoon lemon juice

DIRECTIONS:
* Preheat oven to 350°F.
* Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Cut in the cubed butter until combined.
* In a different bowl, whisk the egg, milk, and vanilla. Pour over the flour/butter mixture and mix until the texture looks like sand.
* Set 1/4 of the crumble mixture for the topping. Pour the remaining into a lined 8x8 inch baking pan. Flatten to form an even crust.
* Mix all of the cranberry filling ingredients together and spread on top of the shortbread crust.
* Sprinkle the remaining crumble mixture all over the cranberries.
* Bake for about 35-40 minutes, then refrigerate for 30 minutes.
* Make the glaze by whisking together 1/2 cup confectioners’ sugar with 1 Tablespoon milk. Drizzle over the bars and cut into squares. ENJOY!

#cranberrybars #shortbreadbars #bakingrecipes #capecodselect #selectthebest #frozencranberries