Scrumptious Shortbread
Cranberry Caramel Shortbread
Guaranteed to be the hit of any party - a decadent dessert with rich caramel and the tartness of cranberries.
Preparation Time:
30 minutes
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.
**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.