Ingredients
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2 - 3
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3/4
-
1/4
-
1 1/2
-
2
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Lemon–Cranberry Shortbread, I discovered this recipe while searching for a clone of the cranberry bars from a famous coffee house These are nothing like those – they’re better! I found this recipe in the December 2003 issue of Good Housekeeping , Made these last year and LOVED them! I had to really search for the recipe again this year, and am soooo happy I found it! Great for lemon lovers!, These are wonderful gems of a shortbread treat! I’ve never made shortbread that came out so perfectly and not overly dry I absolutely love the flavor of the dried cranberries in this shortbread It looks so pretty on the tray too which is an added bonus I did use the glaze and it made for a really nice flavor with the cranberries for my guests Made during Sweet Traditions tag event in the Cooking Games with Friends forum
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Steps
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1
Done
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Preheat Oven to 300f Line a 13x9 Metal Pan With Foil, Letting Foil Extend Past Edges (for Ease of Removal Later). |
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2
Done
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Grate 2 Tablespoons Plus 1/2 Teaspoon Peel from Lemons. Then Squeeze 2 Tablespoons Plus 1 Teaspoon Juice. Note: Both the Peel and Juice Will Be Divided Between the Shortbread and the Glaze. |
|
3
Done
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in Food Processor With Knife Blade Attached, Blend Butter, Granulated Sugar, 1/2 Cup Confectioners' Sugar, 2 Tablespoons Lemon Peel, and 1 Tablespoon Lemon Juice Until Creamy. (reserve Remaining Lemon Peel and Juice For Glaze). Add Flour and Pulse Until Dough Begins to Come Together. Add Cranberries and Pulse Until Evenly Mixed Into Dough (it's Ok If All the Cranberries Aren't Chopped). Press Dough Evenly Into Prepared Pan With Fingertips. |
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4
Done
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Bake 35-40 Minutes or Until Top Is Pale Golden and Edges Are Very Slightly Browned. Cool in Pan on Wire Rack. |
|
5
Done
|
When Shortbread Is Cool, in Small Bowl, Stir Remaining 1 Cup Confectioners' Sugar, 1 Tablespoon Lemon Juice, and 1/2 Teaspoon Lemon Peel Until Smooth, Adding a Little Remaining Juice If Necessary to Make a Good Spreading Consistency. Spread Glaze Over Shortbread. Let Stand Until It Sets, About 30 Minutes. |
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6
Done
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Using Foil, Transfer Shortbread to Cutting Board. Cut Lengthwise Into 3 Strips, Then Make Diagonal Cuts to Cut Each Strip Into 12 Triangles. |
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7
Done
|
Before Serving, Sprinkle With Lemon-Peel Curls If Desired. |
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8
Done
|
Store Shortbread in Tightly Covered Container, With Waxed Paper Between Layers, at Room Temperature Up to 4 Days, or in Freezer Up to 3 Months. |
