A delicious cookie bar with a buttery shortbreadcrust and a sweet-tart cranberry custard filling and garnishedwith fresh raspberries.
Recipe: Cran-Raspberry ButterBars
1/2 cup almonds
Preheat oven to 350°F (175°C).Grease a 13 x 9-inch pan.
In a food processor, blend almonds andpowdered sugar until finely chopped; set aside.
In a mixing bowl, cream together 1/2 cupbutter, butter and 2 tablespoons sugar until light and fluffy.Stir in flour and almond mixture then pat evenly into preparedpan. Prick all over with the tines of a fork. Bake 30 to 35 minutes,or until the edges are just lightly browned.
In a medium saucepan, combine egg yolksand 1 tablespoon sugar. Stir in cranberry juice, 1/4 cup butterand salt. Cook over medium heat 6 to 8 minutes, or until thickened,stirring constantly. Do not boil.
Remove from heat and stir in red foodcoloring. Spread over crust and return to oven; bake 5 minutesmore. Cool before removing from the pan. Garnish with red raspberries.
2 tablespoons powdered sugar
3/4 cup butter, divided use
2 tablespoons butter
2 tablespoons granulated sugar
1 cup all-purpose flour
4 large egg yolks
1 tablespoon granulated sugar
1/2 cup cranberry juice
1/8 teaspoon salt
1/4 teaspoon red food coloring
1 cup red raspberries
Makes 18 bars.
If the Cran-Raspberry ButterBars recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog