Gay Lea Recipes - Cranberry Caramel Shortbread (Scrumptious Shortbread)

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

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 ź 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.

**When caramelizing sugar, a few precautions are well worth the delicious results. After the sugar has turned a golden amber colour, always avert your face if adding another ingredient such as cream or butter. The mixture will froth up and sometimes splutter. So keep hands and face away. Using oven mitts to hold the hot pan or when whisking the hot mixture can also be handy.