It’s been since this time last year that I posted. Whew, it’s been a while. I do love the Virtual Christmas Cookie Exchange Blog Hops hosted by Carol of Just Let Me Quilt.
I chose to share my Cranberry Cookie Bars with you. I have a over abundance of frozen cranberries, so I had to make them. These are so good. I really hope you love them.
Sorry I didn’t get any photos of the process, but I think it pretty easy to follow along.
Ingredients you will need:
- 2 1/2 cups of flour
- 1 1/4 butter, soften
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup baking powder
- 1/3 cup crushed almonds
- 1 egg
- 1/4 tsp cinnamon
For the filling:
- 4 cups of frozen cranberries or fresh
- zest of a lemon
- 2 tbsp of lemon juice
- 2 tbsp of potato starch, (you could also use cornstarch)
- 1 tsp vanilla
- 1/4 tsp cinnamon
- 1 cup sugar
Icing:
- 3/4 cup of powdered sugar
- 1/4 cup of cream cheese
- 1 tsp vanilla
- 2 tbsp of milk or heavy cream, enough to get drizzled consistency or how you like it
Instructions:
Preheat oven at 375 degrees.
In a mixing bowl cream butter, sugar, and brown sugar together. Add egg, mix well. In a separate bowl combine flour, baking powder, almonds, and cinnamon. Begin to add dry mix to the wet mix in small amounts at a time. The cookie dough will be dry but will clump together.
Grease a rectangular baking dish with butter or your choice of oil and then line the baking dish with parchment paper. The oil you used will help the parchment paper to stick to the dish. Make sure you allow the parchment paper to hang over the sides of the baking dish. This will help you lift the cookie bar out of the dish.
Press about 1 1/2 – 2 cups of the dough to the bottom of the dish, the dough will be on top of the parchment paper. You can grease the parchment paper if you think it will stick. I didn’t and had no problems removing the cookie bars. Save the rest of the dough and set aside.
To make the cranberry filling combine the cranberries, lemon juice & lemon zest, potato starch, vanilla, cinnamon, and sugar together. Pour the filling on top of the cookie dough. Take the dough you set aside and with your fingers crumble the dough in small pieces on top of the filling.
Bake in the oven for 45-50 mins at 375 degrees or till cranberries are cooked and dough is golden.
To make icing:
Cream the powdered sugar, vanilla, and the cream cheese together. Add enough milk to get the consistency you want to drizzle on the cookie bars.
That’s it! So simple and tasty. Most recipes use orange juice but the lemon is just the right flavor to balance the cranberries. With the sugar it isn’t tart. It just taste so good. I hope you try it.
I smeared my icing on but you can drizzle if you think this is too much. For me it’s like cinnamon rolls, more is better. LoL
I’m so glad you stopped by. Here is the rest of today’s hoppers.
DECEMBER 2nd
bumbleberrystitches.com 