BASE
2 cups all purpose flour
1/2 cup granulated sugar
1 cup butter, at room temperature
FILLING
2 12-oz packages cranberries
2 cups brown sugar
4 eggs
2 teaspoons vanilla
1 teaspoon baking powder
2/3 cup all purpose flour
1/4 teaspoon salt
Icing sugar
Preheat oven to 350o F.
In a large bowl, sift together flour and sugar. Cut in butter until crumbly. Pat into a 13×9-inch baking dish. Bake for 15 to 20 minutes, or until golden brown. Cool.
In a pot, combine cranberries with 1/4 cup brown sugar. Cook over low heat until berries pop and soften. Let cool.
In a bowl, beat eggs together lightly. Add remaining sugar gradually, beating until thickened. Stir in vanilla.
In a separate bowl, sift together baking powder, flour and salt.
Add the dry ingredients to egg mixture until blended. Fold in cranberries. Spread over base and bake for 30 to 35 minutes, or until set.
When cool, dust with sifted icing sugar and cut into squares.
Makes about 32 squares.