February 16, 2021

Cranberry Shortbread Bars


Posted by The BOG Riverside Cranberry Farm

Cranberry Shortbread Bars

~ these buttery shortbread crumble bars are bursting with fresh tart cranberries and have become a farm favourite of our family!


Course - Dessert  |  Cuisine - American 


Prep Time 15 minutes

Cook Time 45 minutes

Yield 12 bars





1 cup or 2 sticks of unsalted butter (room temperature)

2/3 cup Sugar

1/2 tsp Salt

1 tbsp Vanilla Bean Paste, or Vanilla Extract

2 cups Cake Flour, or you can use regular flour

1 1/2 cups Fresh Cranberries, rinsed and dried





1. Pre-heat the oven to 350 Degrees Fahrenheit.


2. In a mixing bowl cream the butter and sugar together. Beat in the salt and vanilla.


3. Mix in the flour, just until combined. Do not overmix as the dough will get tough!


4. Line an 8x8 or 9x9 baking pan with parchment paper or foil with overhanging edges. This will make it easy to lift the bars out of the pan for cutting. Alternatively, you can just lightly spray the pan with non-stick spray.


5. Using your fingers, gently pat 2/3 of the dough into the bottom of the pan. The dough will be soft and sticky, do your best to cover the entire surface of the bottom.  You don't need to compact the dough, just lightly pat it down.


6. Spread the cranberries evenly across the dough, using your fingers again, crumble the remaining dough on top. Try to get the dough in smallish crumbles. Don't worry about covering all the cranberries as they will show through.


7. Bake for about 45-50 minutes until just beginning to get golden around the edges.


8. Cool on a rack, sliced and Enjoy!