cranberry shortbread squares
1 1/2 cups butter, room temperature
3 cups flour
1/2 cup light brown sugar
1/2 tsp salt
12 oz pkg fresh or frozen cranberries, thawed
2/3 cup sugar
1/2 cup fresh or frozen raspberries
1/2 lemon, zested and juiced
1. line a 9 x 13 pan with parchment paper, coat with nonstick baking spray. for the dough, in a large bowl and using an electric hand-mixer, beat together butter, flour, brown sugar and salt. press two-thirds of the dough evenly into baking pan. cover pan and remaining dough; refrigerate 30 minutes.
2. preheat oven to 350. in a medium pot over high heat combine cranberries, sugar, raspberries, lemon juice and zest and 1/2 cup water; bring to boiling. reduce heat to medium-high and simmer 6 to 8 minutes. remove from heat and let cool. (mixture will thicken slightly as it cools.)
3. remove pan with dough from refrigerator. using fork, prick dough all over. place pan in oven and bake 20 minutes. remove from oven and let cool 5 minutes.
4. top crust with cranberry filling, spreading evenly. break remaining dough into small pieces and sprinkle over filling. return pan to oven and bake 30 minutes or until golden brown. remove from oven and, while still hot, cut into 24 squares. serve warm or cooled.
notes: about 200 calories per square... we girls need to know this stuff... and i cut them when they were cool, otherwise they got messy. this recipe is from safeway grocery store.
