Cranberry-Lemon Shortbread

  • Prep Time 30 min
  • Chill Time 30 min
  • Total Time 1 h 30 min
  • 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.

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Nutrition Facts

  • Nutrition Description Per serving – 1 cookie
  • Calories 100
  • Fat 6 g
  • Saturated Fat 3.5 g
  • Carbs 11 g
  • Sugar 6 g
  • Protein 1 g
  • Cholesterol 20 mg
  • Sodium 20 mg