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Cranberry - Lemon Shortbread Cookies

Ingredients

  • 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
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  • Icing:
  • ¾ cup icing sugar
  • ¼ cup Cranberry juice or lemon juice

Instructions

  • 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.
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  • Alternative Method:
  • Roll cookie dough in plastic wrap into a log shape, refrigerate till firm, then slice into 1/2 inch thick pieces.