Cranberry Caramel Shortbread

(Cranberry Caramel Shortbread)

Guaranteed to be the hit of any party - a decadent dessert with rich caramel and the tartness of cranberries.

Ingredients:

1 cup	Gay Lea Butter (Unsalted), softened	250 mL
2/3 cup	packed light brown sugar	150 mL
2 cups	all-purpose flour	500 mL
Pinch	salt	pinch
1-1/2 cups	granulated sugar	375 mL
1 cup	whipping cream	250 mL
1/4 cup	Gay Lea Butter (Unsalted), in pieces	50 mL
1 tsp	vanilla	5 mL
2 cups	coarsely chopped toasted almonds or pecans	500 mL
1-1/2 cups	fresh or frozen (noth thawed) cranberries	375 mL

Instructions:

Preheat oven to 375F (190C). Line bottom and sides of 13 x 9-inch (3.5 L) baking pan with parchment paper.

Using electric beaters, beat butter with sugar until light. Using wooden spoon, gradually stir in flour and salt. Press dough evenly into pan. Bake in centre of oven for 15 minutes or until golden. Set aside.

Over medium heat in heavy bottomed saucepan, melt sugar with ¼ cup (50 mL) water, stirring until dissolved.** Increase heat to medium high; cook, brushing down sides of pot often with water, for 10 minutes or until a deep golden caramel. Off heat, slowly whisk in cream. Cook over low heat, stirring, for 2 minutes or until caramel is dissolved. Off heat, stir in remaining ingredients. Pour evenly over crust. Bake for 20 minutes or until filling is bubbling. Cool completely in pan. Cut into squares to serve.

Makes 48 servings.