Cranberry Squares
Print recipe| Serves | 9 generous or 16 tea size servings |
| Inspiration | Best of of Best - Best of Bridge |
Ingredients
Base
- 1/2 cup slightly cool butter (not cold)
- 1/4 cup white sugar
- 1 cup all purpose flour
Cranberry Mixture
- 1 1/2 Cups fresh or frozen cranberries
- 1/4 cup brown sugar
Topping for Base
- 2 Large eggs
- 1 cup brown sugar
- 1 Tsp vanilla extract
- 1/3 cup all purpose flour
- 1/2 Tsp baking powder
- 1/4 Tsp salt
Directions
| Base | |
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Mix together the sugar and flour in a medium sized bowl. Cut the butter into the sugar/flour mixture using a pastry cutter or two knives in a scissor motion.  | |
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The base will start to come together. Pat into an 8 inch (20 cm) square glass pan. Bake at 350 deg F for 15 - 20 minutes or until the edges are just starting to turn golden.  | |
| Cranberry Mixture | |
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Add the cranberries and the 1/4 cup of brown sugar to a small saucepan.  | |
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Stir occasionally while cooking over medium-low heat until the berries are softened and the skins pop (around 10 minutes). Remove from the heat and allow to cool.  | |
| Topping for Base | |
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In a large bowl, beat the eggs together (with an electric mixer) for about 1 minute. Gradually add the 1 cup of brown sugar, scraping the bowl as you continue to mix. By the time all of the sugar has been gradually added, the mixture should be quite thick (if not, continue to beat until it is thickened). Beat in the vanilla. Combine the dry ingredients and beat into the egg mixture. Stir in the cooled Cranberry Mixture.  | |
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Spread the mixture over the cooked base. Bake at 350 deg F for about 35 minutes or until a cake tester comes out clean (do not overbake). Serve warm or at room temperature.  | |