Cran-Raspberry Shorty Squares

Line 8-inch (2 L) square cake pan with foil; set aside.

In saucepan, bring cranberries, raspberries, brown sugar, lemon strips and 2 tbsp (25 mL) water to boil; reduce heat and simmer, stirring often, for about 10 minutes or until mixture is very thick and spoon scraped across bottom of pan leaves strip that fills in slowly. Let cool completely; remove lemon strips.

Base and Topping:
In large bowl, beat butter with sugar just until light and fluffy. Beat in egg yolks, 1 at a time, until well combined.

In separate bowl, whisk together all-purpose flour, baking powder and salt. Stir into butter mixture.

Lightly press half of the dough into prepared cake pan. Refrigerate pan and remaining dough for 30 minutes. Spread cranberry mixture evenly over base; crumble remaining dough over top.

Bake in centre of 350°F (180°C) oven for 35 to 40 minutes or until golden brown. Let cool on rack. (Make-ahead: Wrap in plastic wrap; store at room temperature for up to 5 days. Or overwrap in heavy-duty foil or enclose in airtight container; freeze for up to 2 weeks.)

To serve, cut into squares; sprinkle with icing sugar.

Source : Holiday Best: 2000