Ingredients for Cranberry Lemon Shortbread Cookies
- Unsalted Butter
- Light Brown Sugar
- 1 large egg yolk
- Zest of 1 lemon
- All Purpose Flour
- ½ teaspoon salt
- Dried Sweetened Cranberries
- 1 ½ cups powdered sugar
- 2-3 tablespoons cranberry juice
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How to Make Cranberry Lemon Shortbread Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg yolk and the zest of 1 lemon.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ½ teaspoon salt, and 1 cup dried cranberries.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- On a lightly floured surface, roll out the dough to ½-inch thickness.
- Use cookie cutters or a knife to cut out desired shapes.
- Place cookies onto the prepared baking sheets.
- Bake for 15-20 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- **For the Icing:** In a small bowl, whisk together 1 ½ cups powdered sugar and 2-3 tablespoons cranberry juice until you reach a smooth, pale pink consistency. Add more cranberry juice if needed to achieve desired consistency.
- Once the cookies are completely cool, decorate with the cranberry icing. Allow the icing to set before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
26g
Fat
16g
Carbs
3g
