Cranberry Lemon Shortbread Cookies Recipe

Name: Cranberry Lemon Shortbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb unsalted butter, at room temperature; 1/2 cup light brown sugar; 1 egg yolk; 1 teaspoon finely grated lemon zest; 1 3/4 cups all-purpose flour; 1/4 teaspoon salt; 1/2 cup dried sweetened cranberries, finely chopped; Icing; 3/4 cup icing sugar; 1/4 cup cranberry juice

Servings: persons

1/2 lb unsalted butter, at room temperature
1/2 cup light brown sugar
1 egg yolk
1 teaspoon finely grated lemon zest
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup dried sweetened cranberries, finely chopped
Icing
3/4 cup icing sugar
1/4 cup cranberry juice

1
With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg yolk and lemon zest.
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.
3
Refrigerate for 30 minutes (not included in prep time). to make it easier to handle.
4
Preheat oven to 350u00b0F (180u00b0C). Roll dough out on a lightly floured surface or between two sheets of parchment paper to 1/2-inch (1 cm) thickness.
5
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
6
Cool completely on wire rack.
7
Icing:
8
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.

825

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 lb unsalted butter, at room temperature, 1/2 cup light brown sugar, 1 egg yolk, 1 teaspoon finely grated lemon zest, and more.

Yes, Cranberry Lemon Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Lemon Shortbread Cookies

How did you like this recipe?

Frequently Asked Questions