3/4 cup sugar
2 large egg yolks
3 cups + 3 Tbsp all purpose flour (note: I had to use closer to 4 cups)
1/2 recipe Blue Cranberry Sauce (see recipe)
1/4 cup sugar
Preheat the oven to 325^F. With a wooden spoon, mix the 3/4 cup sugar into the melted butter and whisk in the egg yolks. Stir in the flour to make a very stiff dough. (I had to use 1 whole cup more than the original recipe called for to make a stiff dough!)
Remove two cups of this dough and pat evenly into a foil lined 9 x 13 pan. (The foil should hang over the ends of the pan to make it easy to remove after it's baked) Prick the dough all over with a fork and refrigerate for 30 minutes (or put in freezer for 7 minutes). Set the rest of the dough aside.
Bake the 9 x 13" chilled pan of dough, on the middle rack of your oven, for 20 minutes at 325. After 20 minutes, the dough will still be very pale in color and will not have any golden color on the edges.
Remove it from the oven and spread the cooled Blue Cranberry Sauce evenly over it. Increase oven to 350^F.
Add the 1/4 cup of flour to the remaining dough and stir gently until the mixture is crumbly but don't overdo it. You want some "lumps" but no bigger than about 1 inch. Sprinkle evenly over the cranberry sauce and return the pan to the oven for 20-35 minutes. (Mine needed closer to 35-40 minutes to attain the light golden brown color you want.
Remove from the oven and cool completely on a wire rack. Lift the cookies out of the pan using the foil ends and cut into bars.
These things are REALLY tasty! I think if the butter is reduced to 16 Tbsp (or less) I wouldn't have had to add the extra flour - I'll try that next time.) Adapted from coleensrecipes.blogspot.com
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