Kevin Wilson stirs cranberries.

Thanksgiving and Christmas are some of our favorite times of the year since we celebrate such special holidays with family and friends. An important part of our family gatherings is the main meal, which is usually a feast fit for kings. Each family member is requested to bring his or her signature dish, and up until today, that has meant a sweet potato casserole. However, once our loved ones taste this shortbread topped with the sweet and tart fruit of the season, we anticipate this dessert will reign as our newly most requested holiday dish. A plus for this decadent bar is that in the event you will be traveling to your destination days in advance of the special holiday, you can pre-measure and place all of the ingredients into a one-gallon Ziploc bag, take it with you, and then prepare it closer to the celebrated day.  We hope you enjoy Kevin’s version of “Cranberry Shortbread” as printed in “bon appétit,” November 2012 edition as much as we do.

Blessings for safe travels and a wonderful holiday with family and friends!

Happy Cooking,
Kevin Wilson & Mom

Cranberry Shortbread

1 cup all-purpose flour
¼ cup coconut sugar (or white sugar)
½ cup white sugar (or coconut sugar)
1 stick unsalted butter, chilled and cut into cubes
¼ teaspoon kosher salt
1 (10 ounces) bag fresh cranberries
¼ cup orange

A photo of Cranberry Shortbread.

Preheat oven to 350 degrees. Line an 8x8x2” pan with parchment, leaving a 2”overhang on two opposite sides. Whisk flour, ¼ cup coconut sugar, and salt in a medium bowl. Using your fingertips, rub butter into dry ingredients until mixture resembles coarse meal. Transfer to prepared pan. Press evenly onto bottom of the pan. Prick dough all over with a fork. Bake shortbread until cooked through and pale golden, about 20 minutes. Let cool completely in pan. Bring ½ cup sugar, 1 ½ cup cranberries, and orange juice to a simmer in a small saucepan and cook, stirring occasionally until cranberries burst and the mixture is syrupy, about 8 minutes. Stir in remaining cranberries and cook until skins begin to split, about 3 minutes. Let cool. Spread cooled cranberry topping over shortbread. Chill for at least one hour. Using paper overhang, lift shortbread from pan, and transfer to cutting board. Cut into squares. Serve. Enjoy!