Cranberry Shortbread Squares

It's time to visit Jess's old school and schoolmates. She wants me to make some treats for her friends and she said it is good to make something new! I got this recipe from Safeway that I want to try long time ago. Now I have the chance. Cranberry Shortbread Squares!

Recipe:
Prep Time: 10minutes
Cook time: 1hr 20 mins

Ingredients:
1 1/2 cups butter, room temperature
3 cups flour
1/2 cups light brown sugar
1/2 tsp. salt
1 (12 ox) pkg fresh or frozen cranberries, thawed
2/3 cup granulated sugar
1/2 cup fresh or frozen raspberries
1/2 lemon (zested and juiced)

Directions:
1. Line a 13x9 inch baking pan with parchment paper; coat with nonstick baking spray. For the dough, in a large bowl and using an electric hand-mixer, beat together butter, flour, bo\rown sugar and salt. Press 2/3 of the dough evenly into baking pan. Cover pan and remaining dough; refrigerate 30 mins.

2. Preheat oven to 350 degree F. In a medium pot over high heat combine cranberries, granulated sugar, raspberries, lemon juice, lemon zest and 1/2 cup water; bring to boiling. Reduce heat to medium-high and simmer 6 to 8 minutes. Remove from heat and let cool. (Mixture will thicken slightly as it cools.)

3. Remove pan with dough from refrigerator. Using a fork, prick dough all over. Place pan in oven and bake 20 minutes. Remove from oven and let cool 5 minutes.

4. Top Crust with cranberry filling, spreading evenly. Break remaining dough into small pieces and sprinkle over filling. Return pan to oven and bake 30 minutes or until golden brown. Remove from oven and, while still hot, cut into 24 squares. Serve warm or cooled.