Lemon Cranberry Shortbread
- Total Time: 3 hours 15 mins
- Yield: 45 cookies
Description
The dough for these cookies can be stored in the freezer for up to a month, so go ahead and double the batch and you’ll be set next time you’re craving something sweet.
Ingredients
- Butter , softened - 1 C (225 g) or 200 gm
- Lemon juice - 2 tbsp
- Lemon extract (optional) - 1/2 tsp
- Vanilla Extract - 2 1/2 tsp
- Almond Extract - 1/2 tsp
- All purpose flour - 2 C (240 g)
- Sugar, powdered - 1 C (120 g)
- Baking powder - 1/4 tsp
- Salt - 1/8 tsp
- Dried Cranberries, chopped - 1 C (120 g)
Instructions
- In a bowl, beat the butter with the powdered sugar. Once the sugar is incorporated into the butter, mix in the lemon juice and extracts to the butter. Mix/Beat well till the butter is airy and light and the extracts are mixed well.
- Sieve the flour with the baking powder and salt.
- Mix the flour into the butter gently by folding in the butter from the sides, preferably with a silicon spatula.
- Once the dough is prepared, fold in the chopped cranberries.
- Fill this dough into a zip lock bag and remove all the air bubbles in it by rolling the dough with a rolling pin. Refrigerate the dough for a minimum of 3 hrs., and a maximum of a month.
- To prepare the cookies, preheat the oven to 185 C.
- Cut open the zip lock , and cut the cookies in shapes you prefer. Line them on a greased baking sheet and bake for 12-14 min.
- You will know they are done when your kitchen smells buttery and citrusy , and when the cookies are just about to turn brown on the edges.
- Cool and store in an airtight container for up to a week.
- Prep Time: 3 hours
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 120
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Frequently Asked Questions
Can I freeze the dough for later?
I refrigerate this dough rather than freezing it, and it keeps in the fridge for up to a month, which makes it easy to prepare well ahead. I keep it rolled flat in a zip-lock bag so it takes up minimal space and is easy to cut into cookies when I’m ready to bake.
Why does this shortbread use three different extracts?
I combine 2 1/2 tsp vanilla extract, 1/2 tsp almond extract, and optionally 1/2 tsp lemon extract alongside 2 tbsp fresh lemon juice. The vanilla and almond create a classic shortbread backdrop, while the lemon juice and optional extract provide the citrus note that pairs with the chopped dried cranberries.
How do I know when these are done baking?
Go by your senses: the cookies are done when your kitchen smells buttery and citrusy and the edges are just beginning to turn brown — bake at 185°C for 12–14 minutes. Pull them before they go golden all over, as shortbread continues to firm up as it cools.
