Cranberry Maple Squares
  • 2 c. all-purpose flour
  • ¼ c. granulated sugar
  • ⅔ c. cold unsalted butter, cut into small pieces
  • 1 t. baking powder
  • ¼ t. salt
  • 2 eggs
For the Filling:
  • ¾ c. lightly packed light brown sugar
  • ½ c. unsalted butter, softened
  • ¼ c. maple syrup
  • 4 eggs
  • 1¼ c. pecan halves, chopped
  • 1½ c. dried cranberries
  • pinch of salt
  1. Place flour, sugar, butter, baking powder and salt in the mixer bowl. Attach the flat beater and mixer bowl to the mixer. Set to speed 2 and beat until mixture resembles coarse crumbs. Beat in eggs, one at a time, until dough forms a ball.
  2. On a floured work surface, roll out dough into a 13 x 9 inch rectangle. Carefully fold twice so it is easier to transfer to the prepared pan. Unfold into the pan, pressing evenly into the bottom and 1 inch up the sides.
  3. Prepare the filling: Place brown sugar and butter in clean mixer bowl. Remove the flat beater and attach the whip and mixer bowl to the mixer. Set to speed 4 and beat until light and fluffy. Beat in maple syrup. Beat in eggs, one at a time, until smooth. Remove the mixer bowl. Using a rubber spatula, stir in pecans, cranberries, and salt until evenly incorporated.
  4. Pour filling into dough and spread evenly in the pan. Bake in lower third of preheated oven for 35 to 40 minutes, or until pastry is golden and filling is set. Let cool completely in pan on a wire rack. Cut into squares.
Source: Courtesy of The Mixer Bible, Third Edition by Meredith Deeds & Carla Snyder © 2013 Reprinted with publisher permission.
Recipe by Hezzi-D's Books and Cooks at