CRANBERRY SHORTBREAD BARS
Makes 12 Bars
1 Bar = 5 PointsPlus™
2/3 cup Splenda granulated
3 TBSP water
Shortbread Batter:2 cups all-purpose flour
2 TBSP cornstarch
1/4 tsp salt
1 cup light butter, room temp
1/3 cup light brown sugar
1 tsp vanilla
Preheat oven to 375º.
In a medium saucepan, place all the ingredients and stir. Cook over medium-high heat until it boils. Continue at a low boil until the cranberries 'pop' and the filling becomes thick and syrupy, @5 minutes. Remove from heat and let cool while you make the shortbread.
In a medium bowl, whisk together the flour, cornstarch and salt. Set aside.(Don't know what happened to this picture, but it's just a bowl of white stuff!)
In a large bowl, beat the butter until smooth. Add the sugar and beat until smooth. Beat in the vanilla.
Gently stir the butter mixture into the flour mixture with a fork until just combined.
Evenly press 2/3 of the shortbread batter into the bottom of a 9 x 9 pan that has been lightly sprayed. Evenly spread the cranberry filling over the batter, leaving @1/4” border.
With the remaining batter, use your fingers and crumble over the filling; lightly press the crumbles into the filling.
Bake for @30 minutes or until golden brown on top. Remove to a wire rack. Allow to cool completely in pan.