Cranberry Lemon Shortbread Cookies Recipes

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CRANBERRY-LEMON SHORTBREAD



Cranberry-Lemon Shortbread image

Time 1h30m

Number Of Ingredients 9

½ lb unsalted butter, at room temperature 250 g
½ cup light brown sugar 125 mL
1 egg yolk 0
1 tsp finely grated lemon zest 5 mL
1 ¾ cups all-purpose flour 425 mL
¼ tsp salt 1 mL
½ cup finely chopped dried cranberries 125 mL
¾ cup icing sugar 175 mL
¼ cup 100% Cranberry Juice Blend 60 mL

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 min. 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 about 1/4-in (5-mm) 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, about 10 to 12 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.

Nutrition Facts : Calories 100, Fat 6, SaturatedFat 3, Carbohydrate 11, Sugar 6, Protein 1, Cholesterol 20, Sodium 20

CRANBERRY-LEMON COOKIES



Cranberry-Lemon Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield about 30 cookies

Number Of Ingredients 9

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, diced, at room temperature
1 cup granulated sugar
2 large eggs, beaten
2 tablespoons finely grated lemon zest, plus 1/4 cup lemon juice (from about 2 lemons)
2 cups fresh or frozen cranberries, roughly chopped (about 12 ounces)
2 cups confectioners' sugar, sifted

Steps:

  • Preheat the oven to 375˚ F. Whisk the flour, baking powder and salt in a medium bowl.
  • Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and 1 tablespoon lemon zest. Beat in the flour mixture until completely combined, then fold in 1 1/2 cups chopped cranberries.
  • Scoop the dough into golf ball-size balls and arrange about 2 inches apart on 2 unlined baking sheets. Gently press the remaining 1/2 cup chopped cranberries into the tops of each cookie. Bake until slightly golden around the edges, 15 to 17 minutes. Remove the cookies and transfer to a rack set over a baking sheet.
  • Make the glaze: Put the confectioners' sugar in a medium bowl. Whisk in the lemon juice and remaining 1 tablespoon lemon zest until smooth. Drizzle on the cookies and let set.

CRANBERRY LEMON SHORTBREAD COOKIES



Cranberry Lemon Shortbread Cookies image

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

Provided by Elly in Canada

Categories     Dessert

Time 45m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 9

1/2 lb unsalted butter, at room temperature
1/2 cup light brown sugar
1 egg yolk
1 teaspoon finely grated lemon zest
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup dried sweetened cranberries, finely chopped
3/4 cup icing sugar
1/4 cup cranberry juice

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, Fat 5.3, SaturatedFat 3.3, Cholesterol 18.2, Sodium 18.2, Carbohydrate 11.8, Fiber 0.3, Sugar 6.7, Protein 0.8

CRANBERRY LEMON SHORTBREAD



Cranberry Lemon Shortbread image

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     Vegetarian     Pescatarian     Cookies     Baked Goods     Finger Food     Baking     Make Ahead     Nut-Free     Shellfish-Free     Overnight     Weekend Project     Egg-Free     Soy-Free     Christmas     Entertaining     Winter     Holidays     Hand Mixer     Fish-Free     Peanut-Free     Tree Nut-Free     Tomato-Free     Oven

Time 2h20m

Yield 12

Number Of Ingredients 8

320 gram All-Purpose Flour
1/2 teaspoon Sea Salt
220 gram Butter
70 gram Brown Sugar
2 Lemon
1 tablespoon Lemon Juice
1/4 teaspoon Vanilla Extract
80 gram Dried Cranberries

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, Protein 0.3 g, Fat 1.3 g, Carbohydrate 2.8 g, Fiber 0.1 g, Sugar 0.9 g, Sodium 5.7 mg, SaturatedFat 0.8 g, TransFat 0.0 g, Cholesterol 3.3 mg, UnsaturatedFat 0.4 g

LEMON SHORTBREAD COOKIES



Lemon Shortbread Cookies image

Provided by Chuck Hughes

Categories     dessert

Time 1h30m

Yield 24 squares

Number Of Ingredients 14

1 cup (2 sticks) salted butter, softened, plus more for greasing pan
2 3/4 cups all-purpose flour
1 teaspoon baking powder
2/3 cup granulated sugar
1 teaspoon vanilla extract
2/3 cup fresh cranberries, coarsely chopped
Zest of 1 lemon
2 1/2 cups granulated sugar
4 large eggs
1/3 cup lemon juice (about 3 lemons)
3 tablespoons all-purpose flour
1 teaspoon baking powder
Pinch salt
Confectioners' sugar, for garnish

Steps:

  • For the lemon and cranberry shortbread dough: Preheat the oven to 350 degrees F. Line a 9-by-13-inch pan with aluminum foil (with a 2-inch overhang on all four sides) and grease the bottom and sides with butter.
  • In a small bowl, combine the flour and baking powder. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar and vanilla on medium-high speed until light and fluffy, about 4 minutes. Add the dry ingredients and mix on medium-low until incorporated. Mix in the cranberries and lemon zest.
  • Press the mixture into the bottom of the prepared pan. Bake until slightly brown, about 25 minutes.
  • For the filling: While the shortbread is baking, whisk together the sugar, eggs, lemon juice, flour, baking powder and salt in a medium bowl. Pour the filling over the baked crust and continue baking until the filling sets and is slightly brown on the edges, about 20 minutes
  • Let cool completely in the pan. Use the foil edges to help lift the bar out of the baking pan. Cut into 24 squares and dust with confectioners' sugar.

CRANBERRY LEMON SANDWICHES



Cranberry Lemon Sandwiches image

I bake cookies all year long, so my friends and family call me the "Cookie Lady"! Whenever I bake these for Christmas, I make three batches...one to keep at home for my husband and two to give as gifts. -Patricia Michalski, Oswego, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4-1/2 dozen.

Number Of Ingredients 16

1 cup butter, softened
1 cup shortening
1 cup sugar
1 cup confectioners' sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon grated lemon zest
1/2 teaspoon salt
3/4 cup dried cranberries
FILLING:
2/3 cup butter, softened
2-3/4 cups confectioners' sugar
1/4 cup 2% milk
1-1/4 teaspoons grated lemon zest

Steps:

  • In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, lemon zest and salt; gradually add to the creamed mixture and mix well. Stir in cranberries. Cover and refrigerate for 2 hours or until easy to handle. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. , In a small bowl, combine the filling ingredients; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

Nutrition Facts : Calories 343 calories, Fat 19g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 164mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

OLD ENGLISH LEMON-CRANBERRY COOKIES



Old English Lemon-Cranberry Cookies image

Fall cuisine is typically marked by what many consider to be more traditional and even somewhat austere flavors. Fall cuisine usually boasts 'Old World' flavors such as cloves, walnuts, and cranberries. These are flavors one might have envisioned a puritan family enjoying fresh off the Mayflower. At first bite, the robust 'kick' and bold expression of these little treats will be sure to impress and delight, and possibly even allow one to reminisce on the joys of autumn, from the fading leaves to the memories of a Thanksgiving past.

Provided by ShadowOfOdin

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 55m

Yield 15

Number Of Ingredients 13

2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
½ cup chopped walnuts
½ teaspoon ground cloves
1 egg
½ cup applesauce
juice from 1 lemon
1 teaspoon vanilla extract
¾ cup dried cranberries
zest from 1 lemon
¼ cup butter, softened
2 tablespoons confectioners' sugar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Mix the flour, sugar, baking soda, walnuts, and cloves together in a large mixing bowl. Beat the egg, applesauce, lemon juice, vanilla, cranberries, lemon zest, and butter together in a separate bowl with an electric hand mixer; pour into the flour mixture and mix well. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
  • Bake in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Dust with the confectioners' sugar to serve.

Nutrition Facts : Calories 196.9 calories, Carbohydrate 33.6 g, Cholesterol 20.5 mg, Fat 6.2 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 111.2 mg, Sugar 19.2 g

LEMON--CRANBERRY SHORTBREAD



Lemon--Cranberry Shortbread image

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.

Provided by appleydapply

Categories     Bar Cookie

Time 1h10m

Yield 36 serving(s)

Number Of Ingredients 7

2 -3 lemons
3/4 cup cold butter (no substitutions)
1/4 cup granulated sugar
1 1/2 cups confectioners' sugar (divided)
2 cups all-purpose flour
1/2 cup dried cranberries
lemon peel curls

Steps:

  • Preheat oven to 300°F Line a 13x9 metal pan with foil, letting foil extend past edges (for ease of removal later).
  • 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.
  • 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.
  • Bake 35-40 minutes or until top is pale golden and edges are very slightly browned. Cool in pan on wire rack.
  • 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.
  • Using foil, transfer shortbread to cutting board. Cut lengthwise into 3 strips, then make diagonal cuts to cut each strip into 12 triangles.
  • Before serving, sprinkle with lemon-peel curls if desired.
  • 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.

Nutrition Facts : Calories 85.8, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 27.6, Carbohydrate 12.5, Fiber 0.5, Sugar 6.4, Protein 0.8

LEMON SHORTBREAD COOKIES



Lemon Shortbread Cookies image

I received this recipe from my cousin who tried to duplicate cookies she loved from a restaurant. It was in a cookbook she made for the family for Christmas! -Lorie Miner, Kamas, Utah

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1/3 cup sugar
4 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons plus 1-1/2 teaspoons cornstarch
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
DRIZZLE:
1/2 cup confectioners' sugar
2 to 3 teaspoons lemon juice

Steps:

  • Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 3-5 minutes. Beat in lemon zest and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well. (Dough will be crumbly.) Shape into a ball., On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. fluted cookie cutter; place 1 in. apart on ungreased baking sheets. Prick cookies with a fork. Reroll scraps if desired. , Bake until firm, 12-15 minutes. Cool for 2 minutes before carefully removing to wire racks to cool completely. , Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container.

Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON-CRANBERRY COOKIES



Lemon-Cranberry Cookies image

A buttery, chewy, citrusy cookie featuring a lovely bite of cranberry.

Provided by Kim

Categories     Cranberry Cookies

Time 35m

Yield 32

Number Of Ingredients 10

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ⅓ cups white sugar, divided
2 large egg yolks, at room temperature
2 tablespoons lemon zest
1 tablespoon lemon juice
½ teaspoon vanilla extract
¾ cup dried cranberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  • Mix together flour, baking soda, and salt in a bowl.
  • Cream together butter and 1 cup white sugar in a large bowl with an electric mixer until light and fluffy. Add in egg yolks and mix until thoroughly combined. Mix in lemon zest, lemon juice, and vanilla extract until incorporated. Pour in half of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined (dough will be thick). Fold in cranberries.
  • Place remaining 1/3 cup white sugar in a shallow bowl or pie pan. Roll dough into tablespoon-sized balls, and then roll in sugar to coat. Place dough balls 2 inches apart on the prepared baking sheets.
  • Bake in the preheated oven until the tops begin to crackle and bottoms are just set, 10 to 12 minutes. Allow cookies to cool on the baking sheet for 5 to 7 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 17.5 g, Cholesterol 28.1 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 3.8 g, Sodium 77.2 mg, Sugar 10.2 g

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From therecipes.info


EASY SHORTBREAD COOKIES WITH CRANBERRY | OCEAN SPRAY®
Preheat oven to 325°F (160°C). Cream butter and sugar until light and fluffy. Mix in flour, a little at a time. Stir in Craisins® Dried Cranberries. Form dough into 1-inch (2.5 cm) balls. Place 1 dozen at a time on ungreased cookie sheets. Bake 15 to 17 minutes.
From oceanspray.ca


CRANBERRY LEMON SHORTBREAD COOKIES - HASTEN-BAHAI-WOMEN
The recipe for these cranberry lemon shortbread cookies only uses a few ingredients. It's a great recipe for little ones to help with, too. Cranberry Lemon Shortbread Cookies. makes about 20 cookies, depending on size. 1/2 cup butter, softened 1/4 cup sugar zest of one lemon juice of one lemon 1-1/4 cups all-purpose flour 1/4 cup dried berries (cranberries, cherries, …
From hastenbahaiwomen.com


CRANBERRY CHIP SHORTBREAD COOKIES RECIPE- DINNER, THEN DESSERT
2020-10-29 Preheat oven to 325 and line a half sheet pan with parchment paper. Add butter and sugar to a stand mixer and cream on high speed for 1-2 minutes until light and fluffy. Add in the vanilla extract. Lower speed to the lowest setting and add in the flour slowly until just combined.
From dinnerthendessert.com


CRANBERRY LEMON ALMOND SHORTBREAD COOKIES - FLAVOUR AND SAVOUR
2020-11-29 Preheat oven to 350° F. if you plan to bake the cookies right away. If using the slice-and-bake method, wait until the dough has been chilled to preheat the oven. Line a baking sheet with parchment paper. In a medium bowl, cream softened butter and sugar together.
From flavourandsavour.com


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