Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
fall cranberry orange shortbread bars - featured image

Fall Cranberry Orange Shortbread Bars

  • Author: Karina
  • Total Time: 45 minutes
  • Yield: 16 servings 1x

Description

Chewy, buttery, tart-sweet bars that are easy to make with simple ingredients. Perfect for holidays, potlucks, or make-ahead snacking.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large egg yolks
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (120g) dried cranberries
  • 1 large fresh orange (zest and juice)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides, and lightly grease the parchment.
  2. In a large mixing bowl, cream the softened butter and granulated sugar together on medium-high speed for 3-4 minutes until pale and fluffy.
  3. Add the egg yolks, vanilla extract, and orange juice to the butter mixture. Mix on low speed just until combined.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough should be thick and stiff.
  6. Fold in the dried cranberries and orange zest gently with a spatula.
  7. Transfer the dough to the prepared pan and press it down firmly and evenly.
  8. Bake for 25-30 minutes, or until the edges are lightly golden and the center is set.
  9. Let the bars cool in the pan for at least 30 minutes, then lift them out using the parchment overhang. Transfer to a cooling rack and let cool completely before cutting.
  10. Cut into squares or rectangles and dust with powdered sugar if desired.

Notes

Butter must be room temperature for proper creaming. Do not overbake as shortbread continues to cook slightly after removal from the oven. Press dough firmly to prevent crumbling. Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 2 weeks. Can be frozen for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 180
  • Sugar: 14
  • Sodium: 90
  • Fat: 9
  • Saturated Fat: 5
  • Carbohydrates: 24
  • Fiber: 1
  • Protein: 2

Keywords: cranberry orange shortbread, holiday bars, fall baking, easy dessert, make-ahead treat, potluck recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://plateori.com/fall-cranberry-orange-shortbread-bars-4-easy-holiday-treats/