Lemon Cranberry Shortbread
Source of Recipe
Good Housekeeping
Recipe Introduction
I made these on Christmas Eve (2005) and LOVED them! I don't think I've ever made shortbread so I didn't have anything to compare them to. Anyway, they were kind of crunchy on the first day but after sitting for a day or two I think they softened (in a good way) a bit. Melt-in-your-mouth good! I thought these got better with "age" (like by day 3). So these would be great to make ahead. Just remember not to over-work your dough.
List of Ingredients
Cookies:
2 Tbsp grated lemon peel
1 Tbsp fresh lemon juice
3/4 cup cold butter -- cut up (NO substitutes)
1/4 cup sugar
1/2 cup powdered sugar
2 cups all purpose flour
1/2 cup dried cranberries -- chopped
Glaze:
1 cup powdered sugar
1 Tbsp lemon juice
1/2 tsp grated lemon peelRecipe
1. Preheat oven to 300 degrees. Line a 9x13 metal pan with foil, letting the foil extend 2 inches at ends. (I think I sprayed it lightly with Pam)
2. Grate lemon rind and squeeze lemon juice.
3. In food processor with knife blade, blend butter, granulated sugar, powdered sugar, lemon peel, and lemon juice until creamy. Add flour and pulse until dough comes together. Add cranberries and pulse until evenly mixed into dough. With fingertips, press dough evenly into prepared pan.
4. Bake shortbread 35-40 minutes or until lightly browned. Cool in pan on rack.
5. When cool, in small bowl, stir together powdered sugar, lemon juice, and lemon peel for glaze. Add more juice if needed. Spread glaze over shortbread, let stand until set - about 30 minutes.
6. Using foil, transfer shortbread to cutting board. Cut lenghtwise into 3 strips, then crosswise into 12 bars.
Makes about 3 dozen.
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