LEMON CRANBERRY SHORTBREAD COOKIES RECIPES
CRANBERRY LEMON SHORTBREAD COOKIES RECIPE - FOOD.COM
A nice flavourful shortbread! I make these for Christmas, nice to add to the cookie trays for friends and neighbours. Source: Inspired by Compliments magazine
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 96.1, FatContent 5.3, SaturatedFatContent 3.3, CholesterolContent 18.2, SodiumContent 18.2, CarbohydrateContent 11.8, FiberContent 0.3, SugarContent 6.7, ProteinContent 0.8
CRANBERRY LEMON SHORTBREAD RECIPE | SIDECHEF
Christmas is the time for goodies, and this shortbread is perfect for the family to enjoy! The butter and lemon combination gives a lovely aroma.
Provided by Bake with Paws
Categories Pescatarian Vegetarian Cookies Baked Goods Baking Finger Food Make Ahead Nut-Free Shellfish-Free Overnight Weekend Project Egg-Free Soy-Free Christmas Entertaining Winter Holidays Hand Mixer Oven Fish-Free Peanut-Free Tree Nut-Free Tomato-Free
Total Time 8400S
Yield 12
Number Of Ingredients 8
Steps:
- Sift All-Purpose Flour (320 gram) and stir in Sea Salt (1/2 teaspoon). Keep aside.
- In the bowl of an electric mixer, beat Butter (220 gram) and Brown Sugar (70 gram) at medium speed until creamy. Add in Vanilla Extract (1/4 teaspoon), Lemon (2) and Lemon Juice (1 tablespoon) and beat until well combined.
- Gradually add in the flour mixture at low speed until combined. Fold in the Dried Cranberries (80 gram).
- Divide dough into 2 portions and form into 2 logs, about 1 1/2 inches in diameter. Wrap with cling film and refrigerate until firm, about 2-3 hours or overnight.
- Remove dough from fridge and unwrap. Slice the dough into 1/4 inch thick pieces. Place the biscuits on 2 baking trays lined with parchment paper.
- Bake at 170 degrees C (340 degrees F) for 12-15 minutes.
- Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
- Serve immediately or store in an airtight container until ready to eat.
Nutrition Facts : Calories 23 calories, ProteinContent 0.3 g, FatContent 1.3 g, CarbohydrateContent 2.8 g, FiberContent 0.1 g, SugarContent 0.9 g, SodiumContent 5.7 mg, SaturatedFatContent 0.8 g, TransFatContent 0.0 g, CholesterolContent 3.3 mg, UnsaturatedFatContent 0.4 g
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