These beautiful bars promise to be the brightest, most colorful treats on the holiday cookie plate. A refrigerated package of sugar cookie dough gives you a head start by becoming the bars’ press-in crust, saving you time so you can focus on the cranberry-orange filling. The cranberry curd is bright and tangy, and the sweet, zesty notes from the orange are the perfect balance to counteract the tartness. The sugar-cookie base, which bakes for longer than a standard cookie, takes on a deep, caramelized flavor that stands up perfectly to the luscious filling.
It’s important to cook the curd mixture until bubbles start to break the surface and the mix no longer tastes starchy (taste with caution!). At this point you will have activated the cornstarch and it can fulfill its thickening and stabilizing destiny.
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