I've had a bag of fresh cranberries sitting in my fridge since before Thanksgiving, causing me great anxiety (luckily, they have a long shelf life); so I whipped up some cranberry shortbread bars for a Christmas party I was attending last night.
This recipe comes from, you guessed it, The Joy of Baking. The base of the bar - and the topping - is a basic shortbread recipe, with the slight variation of adding cornstarch and using brown sugar in place of white. (I also substituted whole wheat flour for all-purpose flour - more out of necessity than a deliberate choice - which produced a more crumbly, rustic-looking crust.)
