By admin 
These Cranberry Rosemary Bars didn’t final extended in my dwelling on account of they have been so good and I couldn’t cease consuming them. Within the midst of every week, I made two batches. The second batch was packed up IMMEDIATELY after I took footage on account of I CANNOT BE TRUSTED.
A rosemary shortbread crust with bits of orange zest for complexity pairs so correctly with the candy/tart cranberry filling. I identical to the walnut bits all through the crumb topping.
The truth that they’re candy, tangy, and savory triggered my ideas to need MORE.
One of the best deal with to ship out on the vacations. Make a batch and likewise you’ll see why I’m obsessed.
Substances concerned:
First, we make our rosemary shortbread crust.
It should get blended collectively and pressed correct proper right into a parchment-lined pan.
Press it in!
BAKE!
Now we work on our filling whereas the shortbread crust cools.
Cranberry sauce will get thickened with the assistance of cornstarch.
Crumble topping in progress!
Filling goes on extreme.
Adopted by crumb topping.
READY!??!
BAKE IT!
Hardest half is letting it cool.
Reduce them into bars.
Check out that filling to crust ratio.
I like how one can see little flecks of rosemary all through the crust.
Packaging them up!
I like being the deal with fairy…leaving treats in pal’s mailboxes!
Cranberry Rosemary Bars
makes about 16
recipe tailored from Baked Explorations
For the rosemary dough:
- 12 tablespoons unsalted butter, cubed, at room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons finely chopped fashionable rosemary
- 1 tabelspoon orange zest
- 1 3/4 cups all-purpose flour
For the cranberry filling:
- 1 12.oz bag fashionable cranberries (about 3 cups)
- ½ cup orange juice
- ¾ cup brown sugar
- 1 tablespoon fashionable orange zest
- a sprig of newest rosemary
- pinch of salt
- 1 tablespoon cornstarch
For the crumb topping:
- 1/2 cup flour
- 1/2 cup packed darkish brown sugar
- 1/2 cup walnuts, coarsely chopped
- pinch of salt
- 3 tablespoons unsalted butter, cubed & chilled
Line an 8-inch sq. pan parchment paper, leaving a two-inch overhang on two sides of the pan. Spray the within & paper with cooking spray and put aside.
Make the rosemary dough by creaming the butter with the powdered sugar and salt all through the bowl of a stand mixer, or by hand, till it’s delicate and fluffy. Add the vanilla, rosemary, and orange zest then step-by-step add all through the 1 3/4 cup flour, mixing till the dough comes collectively.
Swap the dough to the ready baking pan and pat it flat into the underside of the pan utilizing flippantly floured palms. Refrigerate the dough-lined pan for no less than half-hour.
Preheat the oven to 350ºF
Bake the rosemary shortbread for 25 to half-hour, till golden brown. As shortly as baked, let the shortbread cool to room temperature.
Make the cranberry orange filling by combining the cranberries, orange juice, brown sugar, orange zest, a sprig of rosemary in a medium saucepan over medium-high warmth. Add a pinch of salt and cook dinner dinner dinner till many of the cranberries pop and a sauce begins to kind, about 6-8 minutes. Cut back the warmth and stir in cornstarch. Let the filling thicken up and take away from warmth. Pull out rosemary sprig and discard.
Make the crumb topping by mixing collectively the 1/2 cup flour, brown sugar, walnuts, salt, and butter all through the bowl of the stand mixer, with the paddle attachment, till the combination merely barely begins clumping collectively.
Unfold the cranberry orange filling over the shortbread all through the pan evenly, then extreme with the crumb topping and bake for 20 to 25 minutes, till the topping is browned. Take away from the oven and let bars cool completely in pan. To slice, carry the bars out of the pan by greedy the edges of the foil. Slice into squares.
