A delicious cookie bar with a buttery shortbread crust and a sweet-tart cranberry custard filling and garnished with fresh raspberries.

Cran-Raspberry Butter Bars

1/2 cup almonds
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

1. Preheat oven to 350°F (175°C). Grease a 13 x 9-inch pan.
2. In a food processor, blend almonds and powdered sugar until finely chopped; set aside.
3. In a mixing bowl, cream together 1/2 cup butter, butter and 2 tablespoons sugar until light and fluffy. Stir in flour and almond mixture then pat evenly into prepared pan. Prick all over with the tines of a fork. Bake 30 to 35 minutes, or until the edges are just lightly browned.
4. In a medium saucepan, combine egg yolks and 1 tablespoon sugar. Stir in cranberry juice, 1/4 cup butter and salt. Cook over medium heat 6 to 8 minutes, or until thickened, stirring constantly. Do not boil.
5. Remove from heat and stir in red food coloring. Spread over crust and return to oven; bake 5 minutes more. Cool before removing from the pan. Garnish with red raspberries.

Makes 18 bars.