16tablespoons1 cup unsalted butter, cut in cubes and chilled
1large egg
2tablespoonorange juice
For the Filling
12ozbag fresh cranberries
zest from one orange
3tablespoonsorange juice
⅓cupsugar
1 ½tablespooncornstarch
Instructions
Line a 9 x 13 inch baking pan with parchment paper, leaving overhang on two sides of the pan to create a sling. Preheat the oven to 375 degrees F
In a food processor, mix together the flour, sugar, salt, baking powder, cinnamon, and orange zest together. Pulse once to twice to combine. Slowly add the butter a few tablespoons at a time, pulsing between additions, until the mixture resembles large crumbs. Add the egg and juice and pulse one or two times so the mixture looks like coarse meal.
Place half the mixture in the baking pan and press down to create the base. Set aside.
Clean out your food processor and add together all the ingredients for the filling and pulse a few times to mix and cut up the cranberries. You do not want it to reach the point where it becomes a puree, so take your time.
Spread the filling over the base, then crumble on the remaining crumb mixture, lightly pressing down so it sticks to the filling. Bake for about 30 - 35 minutes, the top crumb should take on a very light golden color. Allow it to cool completely before cutting into bars. You can use the sling to remove the bars before or after cutting.
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