Instructions: To make the crust mix together the flour, sugar, butter, almond and vanilla mixture in a bowl with your hands or in an electric food processor. The dough should be chilled covered in waxed paper if it is soft. Otherwise, press it into the bottom of an 8 by 8 inch square pan (I use a tart pan). Bake in a preheated 325 degree oven until lightly browned around edges (seems to take about 45 minutes). Cool on a rack.

Place the walnuts in a dry frying pan over medium high heat, and cook shaking constantly until the nuts are lightly toasted. Add to the cranberries.

To prepare the topping, heat the sugar with the corn syrup and enough water to make a paste. Melt this over a gentle heat without stirring. When the mixture has dissolved, increase the heat and boil until it turns golden brown. Remove from the heat, and stir in the butter and cream, being careful not to burn yourself when it bubbles up. Stir in the cranberries and the walnuts. Stir the mixture slowly with a wooden spoon. When the sugar mixture begins to lose its gloss, spread over the top of the shortbread. Let cool and cut into squares.

Makes 12.

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