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Cranberry Walnut Bars


Makes about 36

for the dough:
2 cups all-purpose flour
1/2 cup sugar
12 tablespoons unsalted butter
1 large egg -- beaten
2 tablespoons milk

for the filling:
3/4 cup walnuts
12 ounces fresh cranberries
1 cup water
1-1/4 cups sugar, plus more for sprinkling
2 tablespoons unsalted butter
1 tablespoon amaretto

DOUGH:
Combine the flour and sugar. Cut the butter
into small pieces and blend it with flour
until the mixture resembles coarse meal.
Blend the egg and milk; pour them into the
flour and mix until dough comes together.
Halve the dough, wrap in plastic and
refrigerate.

FILLING:
Preheat the oven to 300. Spread the walnuts
on a cookie sheet and dry them in the oven
for about 5 minutes. Bring cranberries,
water, and sugar to a boil in a medium
saucepan. Reduce heat to maintain a simmer
and cook until berries have broken down and
thickened, about 15 minutes. Remove from the
heat and stir in the remaining butter and the
Amaretto. Cover the saucepan and set aside
to allow the berries to cool and thicken.
Chop the walnuts into 1/4" chunks and stir
into the cranberries. Raise the oven
temperature to 375. Lightly butter a 9x13"
cake pan.

Work dough with your hands until it is
pliable. Roll one half into a 10x14"
rectangle. Lift it by rolling it around the
rolling pin and unroll it over the prepared
pan. Press dough into the bottom of the pan
and a little up the sides. Pour cranberry
filling over it. Roll second half of the
dough into a 10x14" rectangle. Roll it up
onto the rolling pin, then unroll it over the
filling. Press it down gently with your
hands to fuse the layers. Sprinkle the top
lightly with sugar.

Bake in the middle of the oven until edges
are golden brown and the center light brown,
25 to 30 minutes. Cut immediately into 36
bars, each measuring about 1x3". Set aside
to cool. Store in a cool, dry place.

Note: Posted by Judy in Mass to the now-defunct Holiday Cookie Club forum at Epicurious.com

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Reviews of Cranberry Walnut Bars:

1-4 of 4 reviews  

  Peggy in Santa Clara, CA  Dec 18, 2009
Would not make this again.
I was definitely not impressed with this recipe. I could not roll out the dough, even using silpat and a silicone rolling pin as it was way too sticky even after being refrigerated 2 hours. I had to pat it into the pan and kind of drop the top crust on. The filling was good but overall it was mediocre. The crust was very bland in combination with a tart flavorful filling. 2 stars

  Debbie in Wichita  Dec 6, 2009
Would make this again.
I made these for a cookie exchange and was very happy with how they turned out. I love cranberries anyway, but these were so yummy and just look pretty with the bright cranberry red filling. Instead of buttering the pan, I lined it with foil making two handles to lift them out of the pan in one sheet. I sprayed the foil with Pam. They came out of the pan perfectly. I'm going to share this one with my friends who like to bake. 5 stars

  Julie in Prairie Village  Dec 21, 2008
Would make this again.
Wanted something different for Xmas baked goods, so tried this today. Very, very good. My daughters and I have been sneaking tastes of it and it's only been out of the oven for about 1/2 hour. The crust has a nice buttery flavor, and the filling is tangy, not overly sweet. I thought I might have enough to take for Xmas dinner, but will definitely have to make another batch of these. One daughter doesn't like nuts, so after I had spread the cranberry filling on the crust, sprinkled the chopped nuts over about 2/3 of the bars. This is a real winner! 5 stars

  claudette in Virginia  Dec 14, 2006
Would make this again.
it is SOOOO good!!! 5 stars

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