Cranberry Streusel Shortbread Bars

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2 large egg yolks

14-1/4 oz. (3 cups plus 3 Tbs.) unbleached all-purpose flour

1 cup granulated sugar

12-oz. bag fresh or frozen cranberries, picked over, rinsed, and drained

10-1/2 oz. (1 cup plus 5 Tbs.) unsalted butter, melted and cooled to just warm

3/4 tsp. table salt

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