cranberry shortbread

These Fresh Cranberry Shortbread Bars make a great Thanksgiving dessert or a beautiful addition to a Christmas cookie platter!  Simple, buttery, and full of sweet-tart cranberry flavor, the white chocolate and macadamia nuts make them even more special!

Fresh Cranberry Shortbread Bars

salted butter, (softened)

sugar

Tablespoons pure vanilla extract

salt

all-purpose flour

white chocolate chips (or coarsely chopped white chocolate)

macadamia nuts ((optional))

Heat the oven to 350°F. Line a 9x13&quot; baking dish with a parchment paper sling for easier removal after baking.

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the vanilla and salt.

Add flour and stir, just until combined, then fold in the white chocolate chips and chopped macadamia nuts.

Lightly press 2/3 of the dough into the bottom of the prepared pan using your fingers. Pour the cranberries over top, then crumble the remaining dough over the cranberries. It&#39;s okay if cranberries can be seen beneath the top layer of shortbread.

Bake for 45-50 minutes, just until the edges are starting to turn golden.

Cool completely before slicing into small bars.  

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Fresh Cranberry Shortbread Bars

Top 1 cranberry shortbread recipes from across the web

The most viewed cranberry shortbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fresh Cranberry Shortbread Bars

The most viewed cranberry shortbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine