Don’t let your cranberry sauce go to waste this Holiday season. We found the perfect left over recipe this month from I Shot the Chef, cranberry cookie bars. They should go great with your turkey or ham sandwiches the next day! As always, remember to brush and floss thoroughly after indulging.
Cranberry Cookie Bar Recipe
1 ¾ cup all-purpose flour
½ cup almond meal (finely chopped blanched almonds)
1 pinch salt
1 cup unsalted butter, softened
1/3 cup light brown sugar
1 tsp vanilla extract
½ tsp almond extract
1 ½ cup left over chunky cranberry sauce
1. Preheat oven to 375 degrees. In a small bowl whisk the flour, almond meal and salt.
2. In the bowl of your electric mixer, cream the butter until smooth, about 1 minute. Add the sugar and beat until smooth about 2 more minutes. Beat in the vanilla and almond extracts. Gently beat in the flour mixture just until incorporated.
3. Evenly press two-thirds of the dough into the bottom of an 8×8 or 9×9 pan. Then evenly spread the cranberry filling over the dough base, leaving a 1/2 inch border. With the remaining dough, using your fingers, crumble it over the top of the cranberry filling.
4. Bake for about 30 minutes, or until golden brown on top. Remove from oven and while still warm, cut into squares. Allow to cool completely in pan.
Makes about 16 servings
What’s your favorite left over recipe?