Cranberry Nut Bars With Rosemary

Ingredients:

Crust

10 T. unsalted butter, cut in pieces

2/3 c. light brown sugar, firmly packed

1 1/4 c. unbleached flour

Filling

1/8 tsp. salt

1 c. hazelnuts, pecan or walnuts coarsely chopped

Batter

1 c. dried cranberries, coarsely chopped

3 extra large eggs

1 c. brown sugar

1 1/2 tsp. vanilla extract

1 orange, zested

1/4 c. flour

1/2 tsp. salt

1 1/2 tsp. baking powder

3 T. fresh rosemary leaves, minced

Directions:

Preheat oven to 375 degrees.

Lightly brutter a 9x13 inch pan

In a food processor or a bowl, combine butter, brown sugar, flour and 1/8 teaspoon salt

Mix until crumbly.

Pat the crust into the prepared pan and bake for 12 to 14 mintues until barely golden brown

Remove from oven and let cool a bit

Reduce the oven temp to 350 degrees

In the food processor or bowl, beat the eggs with the remaining cup of brown sugar and blend well

Add the vanilla, orange zest, 1/4 cup of flour, 1/2 teaspoon salt and baking powder, blend well

Stir the rosemary into the batter.

Evenly spread the nuts and cranberries

Bake for 22 to 25 minutes or until the center is baked and the bars are a dark golden brown

Cool the pan on a baking rack and then cut into bars by dividing the pan into rows of 4x8 inch pieces

Store the bars in an airtight containter

Makes 32 servings