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Cranberry Walnut Shortbread Bars Recipe

Cranberry Walnut Shortbread Bars

Buttery shortbread bars packed with dried cranberries and finely chopped walnuts, finished with confectioners’ sugar or an optional orange glaze. Orange zest adds a fresh, fragrant note that complements the tart cranberries.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 16 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (226 g) Unsalted butter, softened
  • 2/3 cup (135 g) Granulated sugar
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Fine salt
  • 2 cups (240 g) All-purpose flour
Mix-Ins
  • 3/4 cup (90 g) Dried cranberries, preferably chopped
  • 1/2 cup (55-60 g) Walnuts, finely chopped
Flavoring
  • 1 teaspoon, optional Finely grated orange zest
Finishing
  • 1/2 cup, optional for dusting or glaze Confectioners’ sugar

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line an 8-inch or 9-inch square baking pan with parchment paper, leaving enough overhang on two sides to lift out the cooled bars.
  2. Beat the softened butter and granulated sugar until smooth and creamy, about 2 minutes. Mix in the vanilla, fine salt, and orange zest if using.
  3. Add the flour and mix only until a soft, crumbly dough forms. Stop mixing as soon as the flour disappears so the shortbread stays tender.
  4. Fold in the chopped dried cranberries and finely chopped walnuts. Mix gently to distribute the pieces without compressing the dough.
  5. Press the dough firmly and evenly into the prepared pan. For a crumb-style bar, reserve about one-third of the dough and crumble it evenly over the top instead of pressing all the dough into the base.
  6. Chill the unbaked dough for 20 to 30 minutes if it feels soft. This helps the bars hold their shape while baking.
  7. Bake for 25 to 32 minutes, until the edges are lightly golden and the center looks set. Avoid dark browning because shortbread continues to firm as it cools.
  8. Cool the bars completely in the pan before lifting them out with the parchment. Dust with confectioners’ sugar, or drizzle with a glaze made from confectioners’ sugar and a small amount of orange juice before slicing.

Notes

Chop the cranberries and walnuts fairly small for easier slicing and even distribution. For brighter flavor, soak the cranberries in 1 tablespoon orange juice for 5 to 10 minutes, then pat them dry before adding them. Store cooled bars in an airtight container.