Cranberry Shortbread

10 servings.

Ingredients:
1 cup all-purpose flour
3/4 cup sugar, divided
1/4 tsp. kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch cubes
10 oz of fresh or frozen cranberries (if frozen, thawed)
1/4 cup fresh grapefruit juice
1 tsp. grated grapefruit zest (use a five hole zester to form ribbons of grapefruit zest)

~ Preheat oven to 350 F. Line an 8x8x2 inch pan with parchment paper, leaving a 2 inch overhang. Whisk flour , 1/4 cup sugar, and salt in a medium bowl. Using your hands, massage the butter into the dry ingredients until the mixture resembles coarse meal. Transfer to prepared pan, and press evenly into the bottom if the pan (using something flat, like the bottom of a measuring cup, works well). Prick dough all over with a fork.
Bake until cooked through and a pale golden color, 25-30 minutes. Transfer to a wire rack and let cool completely in pan.
Bring remaining 1/2 cup sugar, 1 1/2 cups cranberries, and grapefruit juice to a simmer in a small saucepan and cook, stirring occasionally, until cranberries burst and mixture is syrupy (about 8 minutes).  Stir in remaining cranberries and cook until the skins begin to break, about 3 minutes. Let cool.
Spread cooled cranberry topping over cooled shortbread. Scatter zest over the top. Using the paper overhang, lift the shortbread out of the pan and transfer to a cutting board. Cut shortbread.