Now Reading
Lemon Cranberry Shortbread

Lemon Cranberry Shortbread

Lemon Cranberry Shortbread

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.
By Preethi Vemu
Lemon Cranberry Shortbread

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Cranberry Shortbread


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Preethi Vemu
  • 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 or 200 gm
  • Lemon juice – 2 Tbsp
  • Lemon extract (optional) – 1/2 Tsp
  • Vanilla Extract – 2.5 Tsp
  • Almond Extract – 1/2 Tsp
  • All purpose flour – 2 C
  • Sugar, powdered – 1 C
  • Baking powder – 1/4 Tsp
  • Salt – 1/8 Tsp
  • Dried Cranberries, chopped – 1 C

Instructions

  1. 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.
  2. Sieve the flour with the baking powder and salt.
  3. Mix the flour into the butter gently by folding in the butter from the sides, preferably with a silicon spatula.
  4. Once the dough is prepared, fold in the chopped cranberries.
  5. 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.
  6. To prepare the cookies, preheat the oven to 185 C.
  7. 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.
  8. 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.
  9. Cool and store in an airtight container for up to a week.
  • Prep Time: 3 hours
  • Cook Time: 15 mins
  • Category: Dessert
View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top