Best 2 Lemon Cranberry Shortbread Recipes

CRANBERRY LEMON SHORTBREAD COOKIES

Steps:

• With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg yolk and lemon zest.
• 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 minutes (not included in prep time). to make it easier to handle.
• Preheat oven to 350°F (180°C). Roll dough out on a lightly floured surface or between two sheets of parchment paper to 1/2-inch (1 cm) 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, 15 to 20 minute
• 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.

LEMON CRANBERRY SHORTBREAD

Steps:

• 1. Heat oven to 325^. Line a cookie sheet with foil or parchment paper.
• 2. Zest lemons trying to get 2 1/2 tablespoons of peel. Now juice them trying to get 3 tablespoons of juice.
• 3. Using food processor with knife blade; blend butter, sugar, & 1/2 cup powdered sugar until creamy. Add 2 tablespoons of zest & juice. Add flour & pulse until it comes together; add cranberries & pulse until blended.
• 4. With hand or spatula press dough evenly & thinly as posible in prepared pan. Can cut into bars or shapes at this time, this does not spread. Bake for 30 minutes or until edges are lightly brown. Cool in pan.
• 5. In small bowl mix 1 cup powdered sugar with 1/2 tablespoon zest & 1 tablespoon juice; until smooth. Can add 2 ounces of cream cheese. Add 1 teaspoon juice or water if necessary for spreading consistancy. Spread glaze evenly on shortbread, let set 10 minutes. Cut or break into bars.