Cranberry Shortbread Bars

I love shortbread. It's so simple and so yummy. This one is the last recipe I have marked to try from last year's Christmas cookbook from my mom (phew, finished this one almost in time to get the next one, hee hee). I always like to bring new desserts to home fellowship. The kids usually don't like what I bring, but I say that's a plus because there is more for the adults. And this is the perfect holiday dessert recipe.

Cranberry Shortbread Bars
1 cup butter, softened
1/2 cup confectioners' sugar
1 egg
1 1/2 cups flour
1/2 cup flaked coconut
1/8 tsp salt
1/2 cup sugar
1/2 cup brown sugar
3 tbsp cornstarch
1 pkg (12 oz) fresh or frozen cranberries
1 cup unsweetened apple juice
1 cup chopped walnuts (left out)
2 squares white baking chocolate, melted (I used white baking chips, they didn't have squares of white chocolate at the Walmart)

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg. Combine the flour, coconut and salt; gradually add to creamed mixture and mix well. Set aside 1 cup for topping. Spread remaining mixture into greased 13x9 baking dish. Bake at 425 for 10 minutes.

Meanwhile, in a small saucepan, combine the sugars and cornstarch. Stir in cranberries and apple juice. Bring to a boil. Reduce heat; cook and stir for 5 minutes or until thickened. Remove from heat; stir in walnuts.

Spread over crust. Sprinkle with reserved crumb mixture. Bake for 20-25 minutes or until golden brown and bubbly. Cool on a wire rack. Drizzle with white chocolate. Cut into bars. 2 dozen.

Yum yum yum. Yum. So good. Easy. Not too time consuming. Definitely keeping this one!