Friday, November 12, 2010

Crumble or Shortcake? Yummy Either Way!

I can't resist those lil Recipe Booklets every time I'm at the grocery store and picked up a copy of Holiday Cookies and Bars from Taste of Home. I flipped through it and decided to try the Cranberry Shortbread Bars since I had some left-over cranberries in the fridge. I halved the recipe and used a loaf pan but somehow they came out more like a crumble. Either way, I loved the thick syrupy texture of the cranberries and the filling came out perfectly sweet and tart at the same time! The buttery crust was definitely a yummy addition as well! A perfect treat to start off the weekend!


1/2 c (1 stick) butter, softened
1/4 c powdered sugar
3/4 c all-purpose flour
1/4 c flaked coconut
1/4 c granulated sugar
1/4 c packed brown sugar
1-1/2 Tbsp cornstarch
1 c fresh cranberries
1/2 c apple juice


1. Preheat oven to 375°F. Spray a 9x5-inch baking pan with cooking spray.

2. In the bowl of a stand mixer, cream together butter and powdered sugar until light and fluffy. Add flour and coconut and mix well. Set aside 1/2 c for topping and spread remaining mixture into prepared baking pan.

3. In a small saucepan, combine the granulate sugar, brown sugar, cornstarch, cranberries and apple juice. Bring to a boil. Reduce heat and cook for 5 min, stirring, until thickened.

4. Spread cranberry mixture over crust. Sprinkle with reserved crumb mixture. Bake for 20-25 min, until golden brown.

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