Cranberry Lemon Shortbread 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

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

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

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

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.

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