Cranberry Maple Squares

Recipe by: Carla Snyder, Meredith Deeds | from The Mixer Bible: Over 300 Recipes for Your Stand Mixer

Cookstr

Course: Dessert

Total Time: Under 2 Hours

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

Yield: Makes 24 squares

INGREDIENTS

2 cups (500 ml) unbleached all-purpose flour
¼ cup (50 ml) granulated sugar
2/3 cup (150 ml) cold unsalted butter, cut into small pieces
1 tsp (5 ml) baking powder
¼ tsp (1 ml) salt
2 eggs

For the filling:

¾ cup (175 ml) lightly packed light brown sugar
½ cup (125 ml) unsalted butter, softened
¼ cup (50 ml) pure maple syrup
4 eggs
1¼ cups (300 ml) pecan halves, chopped
1½ cups (375 ml) dried cranberries
Pinch of salt

Equipment:

Flat beater
Wire whip
Preheated oven to 350°F (180°C)
13- by 9-inch (3 L) metal baking pan, greased and lined with greased parchment paper

Directions

1. Place flour, sugar, butter, baking powder and salt in the mixer bowl. Attach the flat beater and mixer bowl to the mixer. Set to speed 2 and beat until mixture resembles coarse crumbs. Beat in eggs, one at a time, until dough forms a ball.

2. On a floured work surface, roll out dough into a 13- by 9-inch (33 by 23 cm) rectangle. Carefully fold twice so it is easier to transfer to the prepared pan. Unfold into the pan, pressing evenly into the bottom and 1 inch (2.5 cm) up the sides. Refrigerate while you prepare the filling.

3. Prepare the filling: Place brown sugar and butter in clean mixer bowl. Remove the flat beater and attach the whip and mixer bowl to the mixer. Set to speed 4 and beat until light and fluffy. Beat in maple syrup. Beat in eggs, one at a time, until smooth. Remove the mixer bowl. Using a rubber spatula, stir in pecans, cranberries and salt until evenly incorporated.

4. Pour filling into dough and spread evenly in the pan. Bake in lower third of preheated oven for 35 to 40 minutes, or until pastry is golden and filling is set. Let cool completely in pan on a wire rack. Cut into squares.