These shortbread cookies are soo yummy you might want to double the recipe! I used both the cranberry icing and the lemon icing.
Cranberry - Lemon Shortbread Cookies
Ingredients
- ½ lb unsalted butter
- ½ cup light brown sugar
- 1 egg yolk
- 1 teaspoon grated lemon zest
- 1 ¾ cups flour
- ¼ teaspoon salt
- ½ cup dried and sweetened cranberries
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- Icing:
- ¾ cup icing sugar
- ¼ cup Cranberry juice or lemon juice
Instructions
- Beat butter and brown sugar until light and fluffy. Add egg yolk and lemon zest. Add flour, salt and cranberries, blend until smooth. Form dough into a ball and wrap with plastic wrap, and refrigerate for 30 min. This will make it easier to handle.
- Preheat oven to 350°F .
- Roll dough out on a lightly floured surface or between parchment paper to ½ inch thickness. Cut with your favorite shaped cookie cutter.
- Place cookies on ungreased cookie sheet lined with parchment paper and bake 15- 20 minutes till golden brown.
- Mix icing sugar and cranberry juice, decorate cookies.
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- Alternative Method:
- Roll cookie dough in plastic wrap into a log shape, refrigerate till firm, then slice into 1/2 inch thick pieces.
