Cranberry-Lemon Shortbread

Prep time: 30min
Total time: 90min
Serves 36
1/2 lb
Unsalted butter, at room temperature
250 g
1/2 cup
Light brown sugar
125 mL
1
Egg yolk
0
1 tsp
Finely grated lemon zest
5 mL
1 3/4 cups
All-purpose flour
425 mL
1/4 tsp
Salt
1 mL
1/2 cup
Finely chopped Dried and Sweetened Cranberries
125 mL
3/4 cup
Icing sugar
175 mL
1/4 cup
100% Cranberry Juice Blend
60 mL
1/36 of the recipe
calories
100
fat
5 g
carbs
14 g
protein
1 g

Directions

  1. With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg yolk and lemon zest.

  2. 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 min. to make it easier to handle.

  3. 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 min. 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.