Mixed Berry Snack Bars

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 1 stick plus 2 tablespoons butter unsalted plus more for the pan
• 1 cup cranberries dried
• 1 large egg yolk (large)
• 1.5 cups flour all-purpose
• 0.5 teaspoon kosher salt 
• 0.5 teaspoon lemon zest finely grated
• 1 cup raspberry preserves seedless
• 0.5 cup sugar 

Equipment

• bowl
• baking sheet
• oven
• knife
• baking pan
• hand mixer
• microwave

Directions

1. In a bowl, using an electric mixer, beat the 1 stick plus 2 tablespoons of butter with the sugar and egg yolk until smooth.
2. Add the flour, baking powder and salt and beat at low speed until evenly moistened, about 2 minutes. Using your hands, knead once or twice to bring the dough together.
3. Butter a 9-inch square metal baking pan. Pat three-fourths of the dough into the baking pan in an even layer.
4. Roll the remaining dough into 36 small balls.
5. Roll the balls in sugar, transfer to a wax paperlined baking sheet and press the balls to 1/4-inch-thick rounds with the bottom of a glass. Refrigerate the crust and rounds for 10 minutes. Preheat the oven to 35
6. In a microwave-safe bowl, cover the cranberries with water and microwave at high power for 1 minute, just until plump.
7. Drain, pressing out the water; let cool slightly. Return the cranberries to the bowl and stir in the preserves and lemon zest.
8. Spread the berry filling over the dough in the baking pan and arrange the rounds on top.
9. Bake in the lower third of the oven for 40 to 45 minutes, or until the top is golden.
10. Let the square cool completely.
11. Run the tip of a knife around the edge of the baking pan.
12. Cut the square into 18 bars and serve.