Cran-Raspberry Shorty Squares

By The Canadian Living Test Kitchen

167 people added this to their Recipe Box

This recipe makes 25 servings

Nutritional Info
Per square: about	-
cal	160160 cal
pro	1 g1g pro
total fat	8 g8g total fat
sat. fat	5 g5g sat. fat
carb	21 g21g carb
fibre	1 g1g fibre
chol	38 mg38mg chol
sodium	88 mg88mg sodium
% RDI:	-
calcium	11 calcium
iron	44 iron
vit A	88 vit A
vit C	22 vit C
	-

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Thick and moist with a jewel-like cranberry and raspberry filling, these delectable squares pile up high and tempting on a plate.

Ingredients

1 cup fresh cranberries 1 1cup cupfresh cranberryfresh cranberries or frozen cranberries
1 cup fresh raspberries 1 1cup cupfresh raspberryfresh raspberries or frozen raspberries
1/2 cup packed brown sugar 1/2 1/2cup cuppacked brown sugar
2 2strips stripslemon rind, about 1 inch (2.5 cm) wide
Base and Topping:
1 cup butter , softened1 1cup cupbutter, softened
1 cup granulated sugar 1 1cup cupgranulated sugar
2 egg yolks 2 2egg yolkegg yolks
2 cups all-purpose flour 2 2cups cupsall-purpose flour
1 tsp baking powder 1 1tsp tspbaking powder
1 pinch salt 1 1pinch pinchsalt
2 tbsp icing sugar 2 2tbsp tbspicing sugar

Preparation

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