Cranberry Walnut Shortbread Bars
User Reviews
4.1
Cranberry Walnut Shortbread Bars
Description
This recipe creates shortbread bars that layer a walnut-enriched crumbly dough with a thick cranberry curd topping. The dough blends chopped walnuts with flour, sugars, and butter to form a coarse crumbly mixture that is both buttery and textured. Half the dough is pressed firmly as the base and partially baked to set, while the remaining dough, mixed with walnuts, forms a coarse topping after spreading the curd.
Cranberry curd adds a bright tartness balancing the buttery base, while the nutty walnuts provide crunch throughout. Baking at 375°F develops a crisp crust that supports the moist filling. The bars can be cut neatly using a parchment sling after cooling.
These bars are best eaten on the day they are made, stored at room temperature under loose foil to avoid sogginess. If cranberry curd is unavailable, alternative fillings like lemon curd or jam can be substituted, preserving the bar's textural integrity while varying the flavor.
Ingredients
- 1 walnuts plus a few extra for topping, heaping cup
- 3/4 cup all-purpose flour play around with whole wheat if you like
- 1/4 cup sugar
- 1/4 cup brown sugar packed
- 1/2 cup unsalted butter 1 stick, at room temperature
- 1 Cranberry curd recipe here, good cup
Instructions
- Set oven to 375F
- lightly grease and line a 9x9 square baking pan with a parchment 'sling' so you will be able to life the bars out after baking to cut them cleanly.
- Put the walnuts in a food processor and pulse several times until they are finely chopped. Divide the ground nuts in half, and set aside.
- Put the flour and sugars in the processor and pulse to combine. Add in the soft butter, in pieces, as well as as HALF of the nuts. Process briefly to bring the dough together, until there is no more dry flour left. The mixture will have a coarse crumble texture.
- Measure out 1/2 cup of the dough and set it aside for the topping. Pat the rest of the dough into the bottom of the pan. Use your fingers to distribute the dough evenly. Cover the entire surface of the bottom...if you need a little extra take it from the reserved dough.
- Bake the crust for 15 minutes.
- Mix the reserved dough with the nuts, using your fingers to make a coarse crumble.
- Spread the cranberry curd out over the warm crust. Be careful, the dough will be soft.
- Sprinkle the crumble topping evenly over the top. If you like you can sprinkle a few more finely chopped walnuts over that.
- Bake for 20 minutes. Let cool before cutting.
Notes
- If cranberry curd is unavailable or you prefer, substitute with lemon curd or your favorite jam to change the flavor.
- Store bars at room temperature under loose foil to maintain the texture; avoid plastic wrapping as it can cause sogginess.
- Use the parchment sling method for easy removal from the pan and clean cutting of bars once cooled.
User Reviews
Overall Rating
4.1
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