Cranberry-Pomegranate Shortbread Bars

These bars were a hit at Thanksgiving dinner with my family! The buttery shortbread cookie was perfectly paired with the tart cranberry-pomegranate sauce and made each bite taste like Christmas!

Cranberry-Pomegranate Shortbread Bars
(Makes about 2 dozen)

21 tablespoons butter, melted and cooled
3/4 cup sugar
2 egg yolks
3 cups and 3 tablespoons flour
1/2 cup pomegranate juice
1/2 cup sugar
1 (12 ounce) bag whole cranberries (about 3 cups)

additional 1/4 cup sugar

1. mix together melted butter, sugar, and egg yolks
2. stir in flour
3. line a 13×9″ pan with foil-let it overhang for easier removal
4. take 2 cups of your dough and press it in the pan. Prick it with a fork and freeze 10 min or so. 5. bake at 325 for 20 min on the center rack
6. take 1/4 cup pomegranate juice, cranberries, and 1/2 cup sugar and bring to a boil for 3-4 min then reduce heat and keep cooking until cranberries burst and soften and it begins to thicken (about 8min)
7. With the remaining dough: add the remaining 1/4 cup of sugar and crumble it up a bit.
8. Spread the cranberry mix on your baked crust and sprinkle the remaining dough on top.
9. Bake at 350 on the top rack for 25 minutes
10. cool completely and cut into bars

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