Cranberry Lemon Shortbread Cookies

Recipe by Elly in Canada
READY IN: 45mins
SERVES: 36
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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