Fresh Cranberry Bars
Dec 11, 2023 0:08:02 GMT -5
Post by Shoshanna on Dec 11, 2023 0:08:02 GMT -5
FRESH CRANBERRY BARS
yield: 12
prep time: 10 MINUTES
cook time: 45 MINUTES
total time: 55 MINUTES
INGREDIENTS
1 C (2 sticks) butter, room temperature
⅔ C plus 3 tsp. granulated sugar
½ teaspoon salt
1 tablespoon vanilla extract
¼ teaspoon almond extract
2 C cake flour
1 ¼ C fresh cranberries
INSTRUCTIONS
Preheat the oven to 350°. Line a 8x8" square pan with a long piece of aluminum foil that overhangs the edges (to lift them out easier) and spray the foil lightly with non-stick spray.
Cream the butter and ⅔rds cup of sugar together until creamy. Add the salt, vanilla, and almond extract and mix until blended. Turn mixer to low and add the flour, blending until just combined.
Put two teaspoons of sugar into a medium bowl. Wash the cranberries and pat until barely damp. Add them to the sugar and stir to lightly coat.
Pat ⅔rds of the dough into the prepared pan, spreading evenly with your fingertips. The dough is soft and a little sticky, so lightly flour your fingers if needed.
Sprinkle the cranberries evenly onto the dough base, pressing down slightly to keep them from rolling around. Sprinkle the remaining 1 teaspoon of sugar evenly over the cranberries.
Pull the remaining dough into little ½ inch pieces and sprinkle evenly over the top. All of the cranberries won't be covered, but that's OK.
Bake for 45 to 50 minutes, until the top is golden brown (don't under bake). Remove from the oven and let cool in the pan for 10 minutes. Carefully lift out by the aluminum foil handles and cool on a rack.
NOTES
If you don't have cake flour, go ahead and use all purpose flour. Cake flour makes for a more tender crumb, but they're good with all purpose flour also.
Make sure the cranberries are just slightly damp so the sugar will stick to them.
link
yield: 12
prep time: 10 MINUTES
cook time: 45 MINUTES
total time: 55 MINUTES
INGREDIENTS
1 C (2 sticks) butter, room temperature
⅔ C plus 3 tsp. granulated sugar
½ teaspoon salt
1 tablespoon vanilla extract
¼ teaspoon almond extract
2 C cake flour
1 ¼ C fresh cranberries
INSTRUCTIONS
Preheat the oven to 350°. Line a 8x8" square pan with a long piece of aluminum foil that overhangs the edges (to lift them out easier) and spray the foil lightly with non-stick spray.
Cream the butter and ⅔rds cup of sugar together until creamy. Add the salt, vanilla, and almond extract and mix until blended. Turn mixer to low and add the flour, blending until just combined.
Put two teaspoons of sugar into a medium bowl. Wash the cranberries and pat until barely damp. Add them to the sugar and stir to lightly coat.
Pat ⅔rds of the dough into the prepared pan, spreading evenly with your fingertips. The dough is soft and a little sticky, so lightly flour your fingers if needed.
Sprinkle the cranberries evenly onto the dough base, pressing down slightly to keep them from rolling around. Sprinkle the remaining 1 teaspoon of sugar evenly over the cranberries.
Pull the remaining dough into little ½ inch pieces and sprinkle evenly over the top. All of the cranberries won't be covered, but that's OK.
Bake for 45 to 50 minutes, until the top is golden brown (don't under bake). Remove from the oven and let cool in the pan for 10 minutes. Carefully lift out by the aluminum foil handles and cool on a rack.
NOTES
If you don't have cake flour, go ahead and use all purpose flour. Cake flour makes for a more tender crumb, but they're good with all purpose flour also.
Make sure the cranberries are just slightly damp so the sugar will stick to them.
link
