Lemon Cranberry Squares

Makes: Sixteen 2 inch squares Inspired by my sweet cousin Ariel Butterfass, who brings a version of these cookies every Thanksgiving, I added a bright, tart layer of cranberries to my favorite lemon butter squares, and now it’s hard to imagine making them any other way. For classic lemon squares, see the Variations.

Oven Temperature: 325°F / 160°C for the shortbread base; 300°F / 150°C for the topping Baking Time: 30 to 40 minutes for the shortbread; 10 minutes for the topping Special Equipment: One 8 by 2 inch square baking pan, lined with a 16 by 8 inch strip of heavy-duty aluminum foil, extending a few inches past the two opposite edges of the pan

DOUGH

dough for Scottish Shortbread Cookies (page 56); see step 1, below lemon zest, finely grated 355 grams 1 recipe

3 grams ½ tablespoon (loosely packed)

PREHEAT THE OVEN

Twenty minutes or longer before baking, set an oven rack at the middle level. Set the oven at 325°F / 160°C.

MISE EN PLACE

With dishwashing liquid, wash, rinse, and dry the lemon before zesting it. Set the zest into a medium bowl.

MAKE THE DOUGH

1. After processing the sugars for the dough, add the lemon zest and process for about 30 seconds, or until evenly mixed. Proceed with the recipe through step 5.

PRESS THE DOUGH INTO THE PAN

2. Pinch off about 36 grams / 2 tablespoons of the dough and set aside. Use your fingers to press the rest of the dough evenly into the prepared pan. If the dough feels sticky, set a piece of plastic wrap on top before pressing it into the pan. (I like to roll it first between two sheets of plastic wrap to a rough approximately 7 inch square.) Divide the reserved dough into 4 pieces and shape into balls. Flatten the dough balls and press them into the corners of the pan. Use a fork to prick the dough lightly all over.

BAKE THE SHORTBREAD BASE

3. Bake for 20 minutes. Rotate the pan halfway around. Continue baking for 10 to 20 minutes, until the surface of the dough is pale golden. The edges may begin to brown lightly. Transfer the baking pan to a wire rack. 4. Reduce the oven temperature to 300°F / 150°F.

CRANBERRIES FOR THE FILLING

dried cranberries 100 grams 1 cup water 118 grams ½ cup (118 ml)

5. With small scissors, cut the cranberries into quarters, or coarsely chop them. 6. In a small skillet or saucepan, heat the water until simmering.

Continues