Cranberry Shortbread Bars

When we host during the holidays, I love having a few simple finger foods ready to go, and these cranberry shortbread bars are always a favorite. They’re a festive twist on the shortbread bars from my Hungry for Home cookbook, with chopped cranberries added for color and a touch of tartness.

INGREDIENTS

3 sticks salted butter, melted

1 cup granulated sugar

1 teaspoon vanilla extract

Pinch of kosher salt

3½ cups all-purpose flour

1 cup dried cranberries (craisins), finely chopped

FOR THE GLAZE

1 cup powdered sugar

1 tablespoon water (plus more if needed)

Step 1: Preheat your oven to 350°F. Line a 9×9 baking pan with parchment paper, leaving a little overhang for easy removal.

Step 2: In a large bowl, combine the melted butter and sugar. Stir until smooth.

Step 3: Add the vanilla extract and a pinch of kosher salt, then mix again.

Step 4: Stir in the flour until the dough comes together. It will be thick and soft.

Step 5: Fold in the finely chopped cranberries, making sure they are evenly distributed.

Step 6: Transfer the dough to the prepared pan and press it evenly into the corners using clean hands.

Step 7: Bake for about 30 minutes, until the edges are lightly golden.

Step 8: While the bars bake, prepare the glaze by mixing the powdered sugar and water until smooth. The glaze should be thin enough to drizzle lightly.

Step 9: Remove the bars from the oven and lift them out of the pan using the parchment paper. While still warm, drizzle lightly with glaze.

Step 10: Cut into bars while warm, then allow to cool completely before serving.