I’ve been in full holiday baking mode this week, working my way through dozens of cookies as I prepare for my family’s arrival. Every year, there are a handful of traditional favorites I absolutely must make—recipes my family looks forward to and would never forgive me for skipping. But I also love experimenting with a few new treats each season, adding something fresh and unexpected to our cookie trays.
Shortbread has always been my personal weakness. I grew up on classic shortbread cookies, and after all these years they remain my favorite. There’s just something irresistible about biting into a buttery, tender cookie that’s perfectly simple yet entirely satisfying. These cranberry almond shortbread bars take that nostalgic shortbread base and elevate it with a layer of tangy cranberry jam and a sweet, crumbly almond topping. Each bite delivers the perfect balance of richness, brightness, and crunch.
Every Thanksgiving, I inevitably buy too many bags of fresh cranberries, which means I almost always have leftover cranberry sauce. Instead of letting it go to waste, I freeze the extra and pull it out for holiday baking. It works beautifully in these bars, adding both color and flavor. If you don’t have homemade cranberry sauce on hand, canned cranberry sauce works perfectly well. You can even swap the cranberry layer for your favorite jam or preserves—apricot, raspberry, or cherry would all be delicious. Apricot pairs especially well with almonds, making it a lovely alternative for these bars.
This recipe makes a generous 13 x 9-inch pan, ideal for holiday gatherings, cookie exchanges, or wrapping up as gifts. Because the bars are quite buttery and rich, I prefer cutting them into small 2-inch squares, which gives you plenty to share. They store beautifully—keep them well covered in the refrigerator for up to a week, or freeze them for longer storage. The flavor and texture hold up perfectly, making them an excellent make-ahead treat during the busiest time of the season.
These cranberry almond shortbread bars are festive, flavorful, and wonderfully indulgent—just the kind of dessert I love having on hand during the holidays.
Buon Appetito!
Deborah MeleÂ
Ingredients
- 1 Pound Unsalted Butter, At Room Temperature
- 1 Cup Light Brown Sugar
- 1 Cup Granulated Sugar
- 2 Teaspoons Vanilla Extract
- 1/2 Teaspoon Salt
- 4 Cups All-purpose Flour
- 2 Cups Leftover Cranberry Sauce, Your Own Recipe, Or This Cranberry Pear Sauce (See Notes Above)
- 1 1/2 Cups Sliced Almonds
Instructions
- Preheat oven to 325 degrees F.
- Line a 13 x 9 inch baking pan with parchment paper allowing an overhang, then spray with a nonstick baking spray.
- In large bowl, beat together the butter and sugars using an electric mixer until light and creamy, about 4 minutes.
- Add the vanilla and blend.
- Add the flour and salt, and beat at low speed just until mixed.
- Take 1/3 of the mixture and using your fingers, press it into the bottom of the pan.
- Add the sliced almonds to the remaining dough and refrigerate until needed.
- Bake the bottom crust until it is lightly browned, about 25 minutes.
- Remove the pan from the oven and spread the sauce on top.
- Using your fingers, crumble the remaining shortbread almond mixture on top of the jam to cover.
- Return to the oven, and bake until the topping is firm and lightly browned, about 30 minutes.
- Remove from the oven and cool to room temperature.
- Once cooled, use the parchment to help remove the bars from the pan and place on a cutting board.
- Cut the bars into long strips, and then into squares.
- Serve immediately, or store in a covered container in the refrigerator for 1 week.