Cranberry-Lemon Shortbread
Prep Time
Serves
Cooking Mode
½ lb unsalted butter, at room temperature
½ cup light brown sugar
1 egg yolk
1 tsp finely grated lemon zest
1 ¾ cups all-purpose flour
¼ tsp salt
½ cup finely chopped dried cranberries
¾ cup icing sugar
¼ cup 100% Cranberry Juice Blend
½ lb unsalted butter, at room temperature
½ cup light brown sugar
1 egg yolk
1 tsp finely grated lemon zest
1 ¾ cups all-purpose flour
¼ tsp salt
½ cup finely chopped dried cranberries
¾ cup icing sugar
¼ cup 100% Cranberry Juice Blend
Directions
1With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg yolk and lemon zest.
2Combine 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.
3Preheat 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
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Personal Note
Personal Note
