Cranberry-Lemon Shortbread

1. 1

   With an electric mixer, beat butter and brown until light and fluffy.

2. 2

   Beat in egg yolk and lemon zest.

3. 3

   Combine flour, salt and cranberries.

4. 4

   Gradually stir flour mixture into butter mixture, blending until smooth.

5. 5

   Form dough into a ball and wrap with plastic wrap.

6. 6

   Refrigerate for 30 minutes to make it easier to handle.

7. 7

   Preheat oven to 350F Roll dough out on a lightly floured surface or between two sheets of parchment paper to 1/2 inch thickness.

8. 8

   Cut into desired shaped with lightly floured cookie cutter or knife.

9. 9

   Place cookies on ungreased cookie sheets and bake until lightly golden around the edges.

10. 10

    , 15-20 minutes.

11. 11

    Cool completely on wire rack.

12. 12

    ICING: Mix icing sugar and cranberry juice to form a pale pink icing.

13. 13

    Keep covered until ready to use.

14. 14

    Once cookies have cooled, decorate each cookie with icing and a piece of cranberry, and allow to firm up.

* Per serving · 4 servings · Values may vary.

No additional tips available.