10 tablespoons cold unsalted butter, cut into small pieces
1 cup and 2/3 cup light brown sugar
1 ¼ cups and ¼ cup all-purpose flour
1 ½ teaspoon vanilla extract
zest of 1 orange
½ teaspoon salt
1 ½ teaspoons baking powder
3 tablespoons fresh rosemary, minced
1 ½ cups coarsely chopped pecans
1 cup coarsely chopped dried cranberries (often sold as “craisins”)
Heat oven to 375ºF. Line a 9 x 13-inch pan with foil, butter generously, and set aside.
Crust: Place butter, 2/3 cup brown sugar, and 1 ¼ cups flour in a food processor and pulse until the mixture resembles corn meal. Pat the mixture into the prepared 9 x 13-inch pan. Bake for 10 to 12 minutes until lightly golden. Set aside the baked crust.
Reduce the oven heat to 350ºF.
In a small bowl, combine ¼ cup flour, salt, and baking powder; set aside. In a large bowl beat eggs and 2/3 cup brown suger. Add orange zest and vanilla. Beat in flour ingredients until combined. Add the chopped rosemary and combine well. Sprinkle the nuts and dried cranberries over the baked crust and pour the rosemary mixture evenly over the top.
Bake for 20 to 22 minutes. When cool, cut into bars or diamond shapes.
Note: These bars can be stored in the freezer until needed.