Cranberry Cookie Bars

These sweet, rich treats are a great way to celebrate the fresh cranberries that you will find in the store in the late fall and winter. They will disappear quickly!

You will need:

• 2 c unsalted butter, room temperature
• 1 c sugar
• 1/2 c brown sugar, packed
• 1 T plus 2 t vanilla extract
• 1 T ground cinnamon
• Pinch of salt
• 4 c flour
• 12 oz fresh cranberries, picked through for any stems, rinsed and patted dry (you can substitute frozen — but use them frozen!)

Then you will…

1. Line a 9×13 baking pan with foil and lightly grease.
2. In a large bowl, cream together the butter with sugars until light and fluffy.
3. Mix in the vanilla, salt, and cinnamon.
4. Mix in the flour until incorporated.
5. Using your hands, spread 3/4 of the batter into the prepared pan. Allow it to come a little up the sides.
6. Spread the fresh cranberries on top.
7. Crumble or drop the remaining batter on top of the cranberries.
8. Allow to chill in the fridge for at least 30 minutes.
9. Preheat your oven to 350 degrees.
10. Bake for 45-50 minutes, or until golden and set.
11. Allow to cool for a half hour in the pan before you try to remove the cookie bars.
12. Then allow to finish cooling on a wire rack before cutting.