These shortbread cookies are soo yummy you might want to double the recipe! I used both the cranberry icing and the lemon icing.
Cranberry - Lemon Shortbread Cookies
- ½ lb unsalted butter
- ½ cup light brown sugar
- 1 egg yolk
- 1 teaspoon grated lemon zest
- 1 ¾ cups flour
- ¼ teaspoon salt
- ½ cup dried and sweetened cranberries
- ¾ cup icing sugar
- ¼ cup Cranberry juice or lemon juice
Beat butter and brown sugar until light and fluffy. Add egg yolk and lemon zest. Add flour, salt and cranberries, blend until smooth. Form dough into a ball and wrap with plastic wrap, and refrigerate for 30 min. This will make it easier to handle.
Preheat oven to 350°F .
Roll dough out on a lightly floured surface or between parchment paper to ½ inch thickness. Cut with your favorite shaped cookie cutter.
Place cookies on ungreased cookie sheet lined with parchment paper and bake 15- 20 minutes till golden brown.
Mix icing sugar and cranberry juice, decorate cookies.
Roll cookie dough in plastic wrap into a log shape, refrigerate till firm, then slice into 1/2 inch thick pieces.