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Cran-Raspberry Butter Bars

No recipe image available.A delicious cookie bar with a buttery shortbread crust and a sweet-tart cranberry custard filling, garnished with fresh raspberries.

Recipe Ingredients:

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

Cooking Directions:

  1. Preheat oven to 350°F (175°C). Grease a 13x9x2-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 24 bars.