Cranberry Lemon Shortbread Cookies

CRANBERRY LEMON SHORTBREAD COOKIES

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

Time: 45 minutes

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
  • to make it easier to handle
  • preheat oven to 350f
  • roll dough out on a lightly floured surface or between two sheets of parchment paper to 1 / 2-inch 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


cranberry lemon shortbread cookies image

Number Of Ingredients: 9

Ingredients:

  1. unsalted butter
  2. light brown sugar
  3. egg yolk
  4. lemon zest
  5. all-purpose flour
  6. salt
  7. dried sweetened cranberries
  8. icing sugar
  9. cranberry juice


CRANBERRY LEMON SHORTBREAD COOKIES

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

Recipe From food.com

Provided by Elly in Canada

Time 45m

Yield 36 cookies, 36 serving(s)

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.


Cranberry Lemon Shortbread Cookies image

Number Of Ingredients: 9

Ingredients:

  • 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


CITRUS SHORTBREAD COOKIES

This recipe was given to me by my mother-in-law, one of the best cooks I know...and given that we're from south Louisiana, that's saying something. With the chopped up dried cranberries, these are as pretty as they are tasty.

Recipe From allrecipes.com

Provided by Donna

Time 4h35m

Yield 24

Steps:

  • Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
  • Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
  • Bake in the preheated oven until firm but not browned, about 10 minutes.


Citrus Shortbread Cookies image

Number Of Ingredients: 9

Ingredients:

  • 2 cups all-purpose flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
  • 1 cup butter, softened
  • ¾ cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 tablespoon grated orange zest, or more to taste
  • 2 cups sweetened dried cranberries, chopped


CRANBERRY LEMON SANDWICHES

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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 35m

Yield about 4-1/2 dozen.

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.


Cranberry Lemon Sandwiches image

Number Of Ingredients: 16

Ingredients:

  • 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


LEMON CRANBERRY COOKIES RECIPE - (4.2/5)

Recipe From keyingredient.com

Provided by Niecer

Steps:

  • In a medium sized bowl, combine the flour, baking powder, and salt in a bowl and set aside. In a large bowl, rub the lemon zest into the sugar until moist and fragrant. Add the butter to the lemon sugar and beat until light and fluffy - 3-5 minutes. Add the egg and vanilla, mixing until smooth. Add in the flour mixture, mixing until just incorporated. Fold in the cranberries by hand. Cover and chill for at least 30 minutes. Preheat the oven to 350. Gently form the dough into balls and bake for 13-15 minutes on parchment lined cookie sheets. Let the cookies cool slightly before moving them to a rack to cool completely. To make the glaze, mix the powdered sugar and lemon juice together, and drizzle over the fully-cooled cookies.


Lemon Cranberry Cookies Recipe - (4.2/5) image

Number Of Ingredients: 12

Ingredients:

  • Lemon Glaze:
  • 2 1/4 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 2 Tbsp lemon zest
  • 1 cup unsalted butter, room temperature
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh cranberries, diced
  • 1/2 cup powdered sugar
  • 1 Tbsp lemon juice


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