Back to School...

Well, I don't have to go back to school just yet, but a lot of other people are. Even though it is still pretty warm outside, I have that squirmy feeling that summer is ending. What is a girl to do?

Make cookies you say?

But of course.

I thought long and hard about what kind of cookies really capture what I am feeling. Summery, yet not summery. Something portable, or rather, lunch-box-worthy. But most importantly, what sounds tasty at the moment.Continued...Then it hit me. Cranberry Lemon Squares. The tangy, refreshing lemon is perfect for a warm summer day. The cranberries are as autumnal as can be. The contrast of the cool, zingy topping and the tender, buttery crust perfectly represent this August/September transition. Yep. I am awesome.

Well, Martha is awesome for coming up with the recipe. As usual though, I edited it to my needs. (Read "my needs" as "I am occasionally quite lazy") I also added the lemon zest to the mix because I love a very pronouced lemony tang. If you can't handle it, omit said zest.

Cranberry Lemon Squares

6 T cold unsalted butter, cut into 12
pieces, plus more for pan

1 1/2 cups dried cranberries (about
7
ounces)

1/4 cup confectioners' sugar, plus more for
dusting

1 cup all-purpose flour
2 large eggs

3/4 cup granulated
sugar
Zest of 3 lemons
1/4 cup freshly squeezed plus 1 1/2 teaspoons
lemon juice (about
3
lemons)

...
1.Preheat oven to 325°.
Butter an 8-inch square baking pan, and set
aside.

2. Chop the
cranberries as best you can with a knife.
Or, use scissors and snip them
down. (This was originally done via food
processor after they cooked, but my
food processor is a dinosaur. Unreliable,
and an otherwise clunky, annoying
object.)

(Pause for daydreaming about a new
food processor)

3. In a medium saucepan, combine cranberries and 2 cups water; bring to a
boil. Reduce heat to medium, and cook, stirring occasionally, until water
has
been absorbed, about 25 minutes. Set aside, let cool.

4. In a bowl combine confectioners’ sugar and 3/4 cup flour.
Add
butter, incorporate by hand (again, food processor should do it, but it
doesn't have to) until mixture forms pea-size pieces. Press batter into
baking
pan.

5. Bake until golden, about 20 minutes. Transfer to a wire rack to
cool.

6. Beat eggs and granulated sugar until smooth.
Add lemon juice;
beat to combine. Add remaining 1/4 cup flour, and beat to combine; set lemon
mixture aside.


7. Reduce oven temperature to 300°. Spread cranberry
mixture over cooked crust. Pour lemon mixture over the cranberry mixture. Bake
until set, about 40 minutes. Transfer to a wire rack to cool, 40 minutes. Chill
4 hours. To serve, cut into squares, and dust with confectioners’ sugar.

This can actually be a lovely dessert as well, with a little whipped cream on top. Sprig of mint. You know the And here is where you write the rest of it.