A Spoon Full of Lovin'

Ingredients

Preheat oven to 350 degrees. Cut a piece of parchment paper 9″ wide and approximately 16″ long. Line a greased 9″ square baking dish with the parchment paper, letting the excess hang equally over the sides of the baking dish. The excess will be used as “handles” to remove once it has cooled completely.

 With a hand held electric mixer, beat the butter, 2/3 cup granulated sugar and 1/4 teaspoon salt on medium speed until fluffy (2 to 3 minutes), scraping the sides of the bowl as necessary. Add 1 1/4 cups flour and rosemary, beating on medium-low speed just until combined.

 Press the butter mixture evenly in bottom of parchment lined baking dish.

 Bake until crust is lightly golden and the center feels firm to the tough, 20 to 30 minutes. Longer if necessary. Take out of oven and put on a wire rack and let cool completely! After it has cooled, in a bowl whisk together remaining 1 cup granulated sugar, remaining 4 1/2 tablespoons flour, and remaining 1/4 teaspoon salt. Whisk in the eggs, grapefruit juice, cranberry juice and food coloring until well combined. Pour over the cooled crust.

 Bake until filling is set and the top is lightly golden, 15 to 20 minutes. Let cool completely in the baking dish on a wire rack. Using a small wire mesh strainer, dust the top with confectioner’s sugar.

 Using the “handles” made from excess parchment paper, carefully lift it out of the pan and place it on a large, flat cutting surface. Again, being very careful, turn the uncut 9″ x 9″ over so that the top side with the confectioner’s sugar is on the cutting surface. Using a sharp knife, cut into 16 bars.