Ingredients
-
1/2
-
1/2
-
1
-
1
-
1 3/4
-
1/4
-
1/2
-
-
3/4
-
1/4
-
-
-
-
-
Directions
Cranberry Lemon Shortbread Cookies, 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, I, as well, didn’t do the icing They are still wonderful I added 3 drops of lemon oil along with the zest to punch it up a bit Will make these again , A bit bland, I thought
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
With an Electric Mixer, Beat Butter and Brown Sugar Until Light and Fluffy. Beat in Egg Yolk and Lemon Zest. |
|
2
Done
|
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
Done
|
Refrigerate For 30 Minutes (not Included in Prep Time). to Make It Easier to Handle. |
|
4
Done
|
Preheat Oven to 350f (180c). Roll Dough Out on a Lightly Floured Surface or Between Two Sheets of Parchment Paper to 1/2-Inch (1 Cm) Thickness. |
|
5
Done
|
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
Done
|
Cool Completely on Wire Rack. |
|
7
Done
|
Icing: |
|
8
Done
|
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. |
