Productivity

At last! Cranberry Snowdrift Bars

Crust:

1 ¼ cup all purpose flour

Pinch of Salt

1 stick unsalted butter softened

¼ cup granulated sugar

¼ t vanilla extract 

Filling and Topping:

1 cup whole berry cranberry sauce

2 large egg whites

1/8 t cream of tartar

½ cup granujlated sugar

¼ t vanilla extract

Coat and 8” square baking pan with non-stick spray.

Whisk flour and salt together in a small bowl.

In large bowl beat butter on high speed until creamy.  Add

sugar gradually until light and fluffy.  This can take a while. 

Beat in vanilla.  On low speed mix in flour gradually until just

blended. Pat crust in even layer in baking pan.  Refrigerate

at least 30 minutes or overnight. 

 Pre-heat oven to 350.  Bake crust approximately 40 minutes

until golden brown.  Place on rack to cool about 5 minutes and

then spread cranberry sauce.

To make topping whipe egg whites until foamy in medium bowl.

Add cream of tartar and whip until soft peaks form.  Add sugar

gradually until stiff peaks form.  Beat in vanilla.   

Spread meringue over cranberry layer and bake until lightly browned,

about 25 minutes.  Makes 20 bars.  

Recipe adapted from A Bakers Field Guide to Christmas Cookies.