Wednesday, December 4, 2013

Cranberry Cookie Bars

Bring on the Cookies!!!
This recipe from the smitten kitchen cookbook  is super easy and the resulting bars taste more like a pie than a cookie. What could be better than a pie-cookie? NOTHING!
These pie-cookies are easy to cut, stack and wrap up for a hostess gift (like I did!!) and they look very festive - don't you think?!

Cranberry Crumb Bars with Mulling Spices (from the Smitten Kitchen Cookbook by Deb Perelman)
Recipe for the crumb:
16 tablespoons unsalted butter, chilled, plus more at room temperature for the pan
3 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1 large egg

Recipe for the filling:
1/2 teaspoon freshly grated orange zest
1 1/2 tablespoons orange juice
3 cups fresh cranberries
1/2 cup sugar
1 tablespoon cornstarch

Preheat your oven to 375°F. Line the bottom of a 9×13-inch baking pan with parchment paper, and butter the sides and the parchment. In a large, widish bowl, whisk together the flour, sugar, salt, baking powder, and spices. With a pastry blender or fork, work the chilled butter and the egg into the flour mixture until the mixture resembles coarse meal. Pat half the crumb base into the bottom of your prepared pan; it will be thin.

In the bowl of a food processor or blender, briefly pulse the filling ingredients until the berries are coarsely chopped but not pureed. Spread the filling over the crumb base. Sprinkle the remaining crumbs evenly over the cranberry mixture.

Bake cookies for 30 to 35 minutes, or until lightly browned on top. Cool completely before cutting into squares.

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