Cranberry
Shortbread Bars Jan
Peterson
1 cup
butter, softened ½
cup powdered sugar
1 ½ cups
flour ½
cup flaked coconut
1/8 tsp.
salt 1/2
cup sugar
½ cup packed
brown sugar 3
Tbsp. cornstarch
1
pkg. (12 oz). fresh or frozen cranberries 1 cup chopped walnuts
1 cup
unsweetened apple juice 2
oz. white baking chocolate, melted
In
a large mixing bowl, cream butter and powdered sugar. Combine the flour, coconut and salt;
gradually add to creamed mixture. Set
aside 1 cup for topping. Spread
remaining mixture into a greased 9 x 13” pan.
Bake at 425 degrees for 10 minutes.
Meanwhile in
a small saucepan, combine the sugars and cornstarch. Stir in cranberries and apple juice. Bring to a boil. Reduce heat; cook and stir for 5 minutes or
until thickened. Remove from the heat;
stir in walnuts. Spread over crust. Sprinkle with reserved crumb mixture. Bake for 20-25 minutes or until golden brown
and bubbly. Cool on a wire rack. Drizzle with white chocolate. Cut into bars. Yield 2 dozen bars.