Cranberry-Lemon Shortbread
- Level
- easy
- Prep Time
- 30 mins
- Cooking Time
- 30 mins
- Total Time
- 1 h 30 m
- Serves
- 36
Ingredients
- ½ lb
- unsalted butter, at room temperature
- 250 g
- ½ cup
- light brown sugar
- 125 mL
- 1
- egg yolk
- 0
- 1 tsp
- finely grated lemon zest
- 5 mL
- 1 ¾ cups
- all-purpose flour
- 425 mL
- ¼ tsp
- salt
- 1 mL
- ½ cup
- finely chopped dried cranberries
- 125 mL
- ¾ cup
- icing sugar
- 175 mL
- ¼ cup
- 100% Cranberry Juice Blend
- 60 mL
Directions
Step 1
With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg yolk and lemon zest.
Step 2
Combine flour, salt and cranberries. Gradually stir flour mixture into butter mixture, blending until smooth. Form dough into a ball and wrap with plastic wrap. Refrigerate for 30 min. to make it easier to handle.
Step 3
Preheat oven to 350°F (180°C). Roll dough out on a lightly floured surface or between two sheets of parchment paper to about 1/4-in (5-mm) thickness. Cut into desired shapes with lightly floured cookie cutter or knife. Place cookies on ungreased cookie sheets and bake until lightly golden around the edges, about 10 to 12 min. Cool completely on wire rack. Icing: Mix icing sugar and cranberry juice to form a pale pink icing. Keep covered until ready to use. Once cookies have cooled, decorate each cookie with icing and allow to firm up.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts
- Nutrition Description:
- Per serving – 1 cookie
- Calories:
- 100
- Fat:
- 6 g
- Saturated Fat:
- 3 g
- Carbs:
- 11 g
- Sugar:
- 6 g
- Cholesterol:
- 20 mg
- Protein:
- 1 g
- Sodium:
- 20 mg