Author Republished from The Smitten Kitchen Cookbook by Deb Perelman with permission
Ingredients
Ingredients for the crumb:
16tablespoons225 grams or 2 sticks unsalted butter, chilled, plus more at room temperature for the pan
3cups375 grams all-purpose flour
1cup200 grams sugar
1/2teaspoontable salt
1teaspoonbaking powder
1/2teaspoonground cinnamon
1/4teaspoonground nutmeg
1/8teaspoonground cloves
1/8teaspoonground allspice
1large egg
Ingredients for the filling:
1/2teaspoonfreshly grated orange zest
1 1/2tablespoonsorange juice
3cups340 grams or 12-ounce bag fresh cranberries
1/2cup100 grams sugar
1tablespooncornstarch
Instructions
Preheat your oven to 375°F. Line the bottom of a 9-by-13-inch baking pan with parchment paper, and butter the sides and the parchment. In a large, widish bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon, nutmeg, cloves, and allspice. With a pastry blender or fork, work the chilled butter and the egg into the flour mixture until the mixture resembles a coarse meal. Pat half the crumb base into the bottom of your prepared pan; it will be thin.
In the bowl of a food processor or blender, briefly pulse the orange zest, orange juice, cranberries, sugar, and cornstarch until the berries are coarsely chopped but not pureed. Spread the filling over the crumb base. Sprinkle the remaining crumbs evenly over the cranberry mixture.
Bake cookies for 30 to 35 minutes, or until lightly brown on top. Cool completely before cutting into squares.