This recipe comes from Rosie's Bakery Cookie Book. There is just something about the combination of cranberry and orange, they just blend so perfectly together! It gets even better when you add cream cheese. These bars are one of my favorite desserts! Whenever I take them somewhere there are gone in a hurry! They would be great to make for your Thanksgiving dinner, in addition to a pumpkin pie of course:)
The list of instructions looks really long, but I promise these are easy to make!
The Base:
1 cup all purpose flour
1/4 cup confectioners' sugar
1 stick unsalted butter, cold, cut into 8 pieces
1 large egg white
The Topping:
10 ounces cream cheese, room temp
2 tablespoons granulated sugar
2 tablespoons sour cream
2 large eggs
1 teaspoon vanilla extract
5 tablespoons orange marmalade
1/2 cup plus 2 tablespoons fresh cranberries
2 tablespoons freshly chopped orange zest
Preheat oven to 350 degrees. Lightly grease 8 inch square pan with butter.
Place the flour and confectioners' sugar in a food processor, and process for 5 seconds. Scatter the butter over the flour mixture and process until the dough comes together, 20-30 seconds. (If you don't have a food processor you could just use a pastry blender or a fork to combine the crust!)
Press the dough gently into the bottom of the pan and about 1 inch up the side. Pour the egg white over the dough and slide from side to side so the white spreads completely over the surface. Pour off the excess.
Bake the base on the center rack of the oven until golden, about 25 minutes. Transfer the pan to the refrigerator to cool, 15 minutes. Keep the oven on.
Meanwhile, prepare the topping. Using an electric mixer on medium low speed, cream the cream cheese and granulated sugar together in a medium size bowl until light and fluffy, 2-3 minutes. Stop the mixer once or twice to scrape the bowl.
Add the sour cream and beat the mixture on medium high until smooth, about 1 minute. Scrape the bowl.
Add the eggs and vanilla and beat on medium high until smooth and creamy, about 10 seconds.
Add the marmalade and beat on low speed until blended. Fold in cranberries and orange zest by hand with a spatula.
Pour the cream cheese mixture over the cooled base.
Bake on the center rack of the oven, until the top is slightly golden around the edges and a tester inserted in the center comes out dry, 35-45 minutes. If the topping bubbles up during baking, prick the bubbles with a toothpick or knife.
Allow to cool completely in the pan on a rack. Then cut into 2 inch squares.
Makes 16 bars
(There is a link to Amazon at the bottom of the blog, I have linked the cookbook to it in case you are interested in purchasing it!)
The list of instructions looks really long, but I promise these are easy to make!
The Base:
1 cup all purpose flour
1/4 cup confectioners' sugar
1 stick unsalted butter, cold, cut into 8 pieces
1 large egg white
The Topping:
10 ounces cream cheese, room temp
2 tablespoons granulated sugar
2 tablespoons sour cream
2 large eggs
1 teaspoon vanilla extract
5 tablespoons orange marmalade
1/2 cup plus 2 tablespoons fresh cranberries
2 tablespoons freshly chopped orange zest
Preheat oven to 350 degrees. Lightly grease 8 inch square pan with butter.
Place the flour and confectioners' sugar in a food processor, and process for 5 seconds. Scatter the butter over the flour mixture and process until the dough comes together, 20-30 seconds. (If you don't have a food processor you could just use a pastry blender or a fork to combine the crust!)
Press the dough gently into the bottom of the pan and about 1 inch up the side. Pour the egg white over the dough and slide from side to side so the white spreads completely over the surface. Pour off the excess.
Bake the base on the center rack of the oven until golden, about 25 minutes. Transfer the pan to the refrigerator to cool, 15 minutes. Keep the oven on.
Meanwhile, prepare the topping. Using an electric mixer on medium low speed, cream the cream cheese and granulated sugar together in a medium size bowl until light and fluffy, 2-3 minutes. Stop the mixer once or twice to scrape the bowl.
Add the sour cream and beat the mixture on medium high until smooth, about 1 minute. Scrape the bowl.
Add the eggs and vanilla and beat on medium high until smooth and creamy, about 10 seconds.
Add the marmalade and beat on low speed until blended. Fold in cranberries and orange zest by hand with a spatula.
Pour the cream cheese mixture over the cooled base.
Bake on the center rack of the oven, until the top is slightly golden around the edges and a tester inserted in the center comes out dry, 35-45 minutes. If the topping bubbles up during baking, prick the bubbles with a toothpick or knife.
Allow to cool completely in the pan on a rack. Then cut into 2 inch squares.
Makes 16 bars
(There is a link to Amazon at the bottom of the blog, I have linked the cookbook to it in case you are interested in purchasing it!)
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