This luscious bar cookie has a filling of cranberries, coconut and pecans with just a hint of orange. It all covers a buttery shortbread crust full of chopped pecans. Dusted with powdered sugar, they are a true crowd pleaser for any holiday event. Both the crust and the filling can also be mixed in a food processor, so you can be off to a cookie swap or party in about an hour. Be sure to cut them in small squares, so you can have two… or more!

INGREDIENTS

Crust

1 cup [120g] all-purpose flour
1 T [12.5g] sugar
1/3 cup [80g]butter
1/2 cup [75g] pecans, chopped

Filling

1 1/4 cup [250g] sugar
2 T [12.5g] all-purpose flour
2 eggs
2 T [30mL] milk
1 T [10g] finely shredded orange peel
1 t [5mL] vanilla extract
1/3 cup [50g] shredded coconut
1 cup [150g] chopped cranberries
1/2 cup [75g] pecans, chopped
1/4 cup [25g] confectioners' sugar

DIRECTIONS

For crust, combine 1 cup flour and 2T sugar in medium bowl.
Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.
Stir in pecans- press into the bottom of an ungreased 13"x9"x2" [32.5cm x 23cm x 5cm] baking pan.
Bake in 350 degree [177C] oven for 15 minute

Alternate method - Combine all crust ingredients in bowl of food processor, pulse until mixture holds together in small pieces - press into bottom of pan

For filling, combine 1 1/4 cups sugar with 2 T flour in large bowl.
Stir in eggs, milk, orange peel and vanilla
Fold in the cranberries, coconut and pecans - spread all over the hot, partially baked crust
Bake in 350 degree oven for 25-30 minutes, till top is golden.
Cool in pan on a wire rack. While warm, cut into bars. When completely cool, sprinkle/sift cake with confectioners' sugar.

Alternate method - Combine all ingredients in bowl of food processor and pulse until cranberries chopped and filling combined.

Adapted from Bon Appetit