Cranberry Shortbread Cookies

To make the bars: Preheat oven to 325 degrees F. Butter your 8x11 tart pan. (I prefer non-stick tart pans, so this step is optional.) In a mixing bowl, combine 1 1/2 sticks room temperature butter and 1/2 cup of sugar for 3-5 minutes on high speed until light and fluffy. Add the egg yolk and vanilla bean paste, and beat until combined. 

In a separate bowl, place 2 cups sifted flour, 1 tsp. salt and the ginger, then blend. Combine the dry and wet mixtures into a dough. Do not over mix or the tart dough will be tough!

Press the dough into the tart pan in an even layer. Bake the tart 20-25 minutes until set with light golden edges. Be sure to watch your oven! Let cool completely.

To make the streusel: In a small bowl, mix 4 Tbsp. melted butter and the brown sugar. Add 3/4 cup flour and 1/4 tsp. salt. This mixture should be a crumble; if not, set aside. This mixture will turn crumbly if you fluff with a fork.

When the tart base is cool, spread the jar of RFK Cranberry Orange Meyer Lemon Fruit Spread in an even layer over the cooled crust. Scatter the streusel topping over the fruit spread. Place back in the oven for 15-20 minutes and bake until streusel is lightly golden brown. Let cool completely. Cut the cookie into diamond-like wedges.