I bought a bag of fresh cranberries fully intending to try some new recipe I saw on Pinterest. But time was getting away from me and the berries needed to be used. So I tried a new twist on a favorite. Introducing the Cranberry Blueberry Shortbread bars!
Cranberry Blueberry Shortbread Bars
Crust
- 1 1/2 cups unsalted butter, softened
- 1 1/4 Cup powdered sugar, sifted
- 3/4 Cup granulated sugar
- 1 Tablespoon vanilla extract
3 Cup all-purpose flour
- Fruit filling
- 1 bag of fresh cranberries, washed
- 1/3 Cup water
- 3/4 Cup granulated sugar
- 1 1/2 Tablespoon cornstarch
- 1 1/2 Cup blueberries
Grease a 9x13 pan and preheat the oven to 325. Beat the butter, powdered sugar and granulated sugar until light and fluffy. Add the vanilla. Stir in flour until just incorporated. Press half the dough into the greased pan. Bake 15 minutes or until edges are golden brown. Wrap remaining dough in plastic wrap and refrigerate.
While the crust is cooling prepare the filling. Combine everything except the blueberries in a medium saucepan. Cook over medium heat, stirring frequently, until thickened. Turn off heat and gently fold in blueberries.
Pour fruit filling over cooled crust. Crumble remaining dough over the filling. Return to oven for 30 minutes or until golden brown. Cool completely before cutting.
