Cranberry shortbread bars are an indulgent holiday treat. Sweet, buttery shortbread with tart cranberries is the perfect combination.
I made these for the first time last year, and I am more than a little surprised I waited an entire year to make them again. They are a great addition to a plate of treats during the holidays. These pretty bars were popular last year even alongside all-time favorites like sugar cookie cut-outs and peanut butter blossoms.
They look fancy and festive, yet they are easy to make. The luscious shortbread dough serves as the crust and the topping.
Elements
Butter: The shortbread gets richness and delicious flavor from butter.
Sugar: Sweetens the dough.
Vanilla Extract: Yes, a Tablespoon of vanilla extract. The shortbread has a distinct vanilla flavor, and it works beautifully with the cranberries.
Salt: A touch of salt adds contrast to the sweet flavors.
Flour: Gives structure to the shortbread.
White Chocolate Chips: White chocolate chips are a sweet addition to the shortbread. The mild flavor of white chocolate is wonderful in the shortbread and with the cranberries.
Chopped Pecans: Chopped pecans add a nice flavor and crunch to the bars. Pecans are my favorite for baking, I always have a bag around during the holiday season.
Fresh Cranberries: The bright, tart flavor of the fresh cranberries is perfect with the sweet, rich shortbread.
Preparation
I start by washing and rinsing the cranberries, so they are ready to go. Thoroughly dry the cranberries, so they don’t add moisture to the bars.
Preheat your oven and prep an 8-inch x 8-inch baking pan with parchment paper. Leave a lip on either side of the pan to ease the removal of the bars. (See photo above.)
Add butter and sugar to a large bowl and beat thoroughly. I used my stand mixer, but you can do it by hand. Mix in the vanilla and salt and then the flour until combined. Fold in the white chocolate chips.
Press about two-thirds of the dough into the prepared pan. Using your fingers, gently press the dough into an even layer into the base of the pan.
Disperse the cranberries evenly over the dough. Finally, crumble the remaining shortbread dough over the cranberries. Some cranberries will still be visible.
Bake cranberry shortbread bars until the topping is just starting to brown. Cool completely, remove from the pan, and cut into small bars. Enjoy!
Cranberry Shortbread Bars
Ingredients
- 1 cup butter (2 sticks) softened
- ⅔ cups sugar
- 1 Tbsp vanilla extract
- ½ tsp salt
- 2 cups flour
- ½ cup white chocolate chips
- ¼ cup chopped pecans
- 1½ cups fresh cranberries rinsed and thoroughly dried
Instructions
- Heat the oven to 350°F. Line an 8×8" 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.
- Lightly press ⅔ 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. The topping wouldn’t completely cover the cranberries.
- Bake for 40-45 minutes, just until the top layer of shortbread is starting to turn golden.
- Cool completely before slicing into small bars.