These Cranberry Shortbread Bars are a perfect balance of rich, buttery shortbread, tangy cranberries, and a hint of crunch from walnuts. Soft yet firm, with a crumbly texture, they make a perfect holiday treat or a sweet snack for any occasion. The added cranberry burst and walnut crunch elevate the simple shortbread to a whole new level of deliciousness. Let’s dive into how you can make these mouthwatering bars at home!
Why You’ll Love This Recipe
- Buttery and rich: The buttery shortbread base is soft, rich, and crumbly, melting in your mouth with each bite.
- Tangy cranberries: The tartness of the fresh cranberries balances perfectly with the sweetness of the dough, making these bars irresistibly delicious.
- Crunchy walnut topping: Walnuts add texture and an extra layer of flavor to each bite.
- Versatile and easy: These bars are perfect for the holidays, gifting, or just as a treat with a cup of tea or coffee.
Ingredients
- 2 cups butter, softened (4 sticks)
- 1 ¼ cups granulated sugar
- 1/3 cup brown sugar
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour, spooned and leveled
- 1 ½ teaspoons kosher salt
- ½ cup walnuts, chopped
- 1 (12 oz) bag fresh cranberries (about 3 cups)
Kitchen Equipment Needed
- 9×13-inch baking pan
- Parchment paper or non-stick spray (for greasing)
- Stand mixer or hand mixer
- Mixing bowls
- Spatula
- Measuring cups and spoons
- Refrigerator for chilling dough
- Oven
Step-by-Step Instructions
Step 1: Prepare the Baking Pan
Start by prepping your 9×13-inch baking pan. You can line it with parchment paper, which will make it easier to lift the bars out later, or grease it lightly with butter or non-stick spray.
Step 2: Mix the Butter and Sugars
In a large bowl (or using a stand mixer), beat the softened butter until smooth and creamy. Add the granulated sugar and brown sugar, then beat until the mixture is light and fluffy. Make sure to scrape the sides and bottom of the bowl to ensure everything is fully incorporated.
Step 3: Add Flavorings
Add the vanilla extract and kosher salt to the butter-sugar mixture and combine well.
Step 4: Incorporate the Flour
Add the flour, one cup at a time, mixing after each addition. Be sure to mix until just incorporated and stop when the dough no longer has white streaks. It may seem like a lot of flour, but don’t worry—it’s normal!
Step 5: Prepare the Base Layer
Take 2/3 of the dough and press it evenly into the prepared pan, spreading it about 1 inch up the sides. I recommend wetting your hands slightly to help press the dough without it sticking to your fingers.
Step 6: Add the Cranberries
Wash the cranberries and pick out any stems or shriveled ones. Pat them dry using paper towels, then scatter the cranberries over the dough in the pan.
Step 7: Prepare the Walnut Topping
Add the chopped walnuts to the remaining dough. Mix the walnuts into the dough well. Then, use your hands to drop pieces of the dough (about the size of a quarter) over the cranberries, covering them evenly. Some dough pieces can be larger or smaller, so it doesn’t need to be perfect.
Step 8: Chill the Dough
Place the pan in the refrigerator for about 20 minutes. This step helps the shortbread keep its texture and prevents it from spreading too much in the oven.
Step 9: Bake the Bars
Preheat your oven to 350°F (175°C). Once the dough has chilled, bake the bars for 42-45 minutes. You’ll know they’re done when the edges are golden brown, and the top has a golden, crumbly texture. Keep an eye on them, as the baking time can vary slightly depending on the type of pan you use.
Step 10: Cool and Slice
Let the bars cool for at least 10-20 minutes before cutting them into squares. If you can resist, they taste even better when allowed to cool completely. For a special treat, serve these warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Serving and Storage Tips
- Serving: These bars are great served at room temperature or slightly warm. Pair them with a cup of tea or coffee for a cozy treat. For extra indulgence, top with a scoop of vanilla ice cream or drizzle with caramel sauce.
- Storage: Store leftover cranberry shortbread bars in an airtight container at room temperature for up to 4 days. You can also refrigerate them for a firmer texture.
- Freezing: These bars freeze well! Store them in an airtight container or freezer bag for up to 3 months. Let them thaw at room temperature before serving.
Variations
- Nut-Free: If you have nut allergies or prefer a nut-free version, simply omit the walnuts and add a little extra cranberries or even chopped dried fruits like apricots or raisins.
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum to ensure the shortbread holds together.
- Vegan Version: Replace the butter with a plant-based butter substitute, and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes) in place of the egg.
- Spiced Version: Add a teaspoon of ground cinnamon or nutmeg to the dough for a warm, spiced flavor perfect for the holidays.
Helpful Notes
- Shortbread texture: The key to perfect shortbread is not overmixing the dough. Once the flour is added, stop mixing as soon as the dough comes together to ensure it remains crumbly and tender.
- Cranberries: Fresh cranberries work best, but if you only have frozen cranberries, make sure to thaw and pat them dry before using.
- Cutting the Bars: Use a sharp knife to cut the bars once they’ve cooled. Warming the knife under hot water and drying it before each cut can help get cleaner edges.
Tips from Well-Known Chefs
- Mary Berry: “For the best shortbread, handle the dough as little as possible to keep it light and tender.”
- Ina Garten: “Chilling the dough before baking helps to keep the shortbread from spreading too much and helps it retain its perfect crumbly texture.”
- Ree Drummond: “If you want these bars extra buttery, try using European-style butter—it’s higher in fat and will make your shortbread even more indulgent.”
Frequently Asked Questions
Q: Can I use dried cranberries instead of fresh ones?
A: Yes, you can use dried cranberries, but fresh cranberries will provide more moisture and a pop of tartness. If using dried cranberries, soak them in warm water for 10 minutes before adding them to the dough.
Q: Can I make these bars ahead of time?
A: Absolutely! These bars store well and can be made a day or two ahead. Keep them covered at room temperature or in the fridge.
Q: Can I use a different nut besides walnuts?
A: Yes, feel free to swap walnuts with pecans, almonds, or even pistachios for a different flavor.
Q: Can I freeze the dough?
A: Yes, you can freeze the dough! Just wrap it tightly in plastic wrap and place it in a freezer bag. Thaw overnight in the fridge before baking.
Q: Can I add more cranberries?
A: Yes! You can increase the amount of cranberries if you like. Just make sure the dough can hold them without becoming too wet.
These Cranberry Shortbread Bars are the ultimate treat for any occasion, combining the richness of shortbread with the bright tartness of fresh cranberries. They’re easy to make and a real crowd-pleaser, so give them a try and enjoy a slice (or two)!
