Cranberry Shortbread

• 1 cup all-purpose flour
• 3/4 cup sugar, divided
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" cubes
• 1 10-ounce bag fresh (or frozen, thawed) cranberries
• 1/4 cup fresh grapefruit juice
• 1 teaspoon grated grapefruit zest

1. Preheat oven to 350u0b0F. Line an 8x8x2" pan with parchment, leaving a 2" overhang on 2 opposite sides. Whisk flour, 1/4 cup sugar, and salt in a medium bowl. Using your fingertips, rub butter into dry ingredients until mixture resembles coarse meal.
2. Transfer to prepared pan; press evenly onto bottom of pan (using the bottom of a flat measuring cup works well). Prick dough all over with a fork.
3. Bake shortbread until cooked through and pale golden, 25-30 minutes. Transfer to a wire rack. Let cool completely in pan. DO AHEAD:
4. 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 skins begin to split, about 3 minutes. Let cool. DO AHEAD:
5. Spread cooled cranberry topping over shortbread. Scatter zest over. Using paper overhang, lift shortbread from pan and transfer to a cutting board. Cut shortbread.

flour, sugar, kosher salt, butter, cranberries, fresh grapefruit juice, grated grapefruit zest

Taken from www.epicurious.com/recipes/food/views/cranberry-shortbread-51122650 (may not work)