Lemon-Cranberry Shortbread Recipe

Lemon-Cranberry Shortbread Recipe

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45 juta s/d 2.5 milyar listing 2018
Lemon-Cranberry Shortbread Recipe Lemon-Cranberry Shortbread Recipe Lemon-Cranberry Shortbread Recipe, Not your grandmother’s shortbread, these glazed melt-in- your-mouth bars are festive enough for the holidays and pretty enough for afternoon tea.
Lemon-Cranberry Shortbread Recipe

Lemon-Cranberry Shortbread Recipe

Not your grandmother’s shortbread, these glazed melt-in- your-mouth bars are festive enough for the holidays and pretty enough for afternoon tea. Prep : 30 minutes plus standing Bake : 35 minutes
  • 2 to 3 lemons
  • 3/cup cold butter (11/2 sticks), cut into pieces (do not use margarine)
  • 1/cup granulated sugar
  • 11/2 cups confectioners’ sugar
  • 2 cups all-purpose flour
  • 1/2 cup dried cranberries
  1. Preheat oven to 300°F. Line 13" by 9" metal baking pan with foil, extending foil over rim.
  2. From lemons, grate 2 tablespoons plus 1/2 teaspoon peel and squeeze 2 tablespoons plus 1 teaspoon juice.
  3. In food processor with knife blade attached, blend butter, granulated sugar, 1/2 cup confectioners’ sugar, 2 tablespoons lemon peel, and 1 tablespoon lemon juice until creamy. Reserve remaining lemon peel and juice for glaze. Add flour and pulse until dough begins to come together. Add cranberries and pulse until evenly mixed into dough (most cranberries will be chopped, a few will remain whole).With hand, press dough evenly onto bottom of prepared pan.
  4. Bake until edges are lightly browned and top is pale golden, 35 to 40 minutes. Cool completely in pan on wire rack.
  5. When shortbread is cool, in small bowl, with spoon, stir remaining 1 cup confectioners’ sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel until smooth, adding some of remaining 1 teaspoon juice, if necessary, to obtain a good spreading consistency. Spread glaze over shortbread. Let stand until glaze sets, about 30 minutes.
  6. Remove shortbread from pan by lifting edges of foil; transfer to cutting board. Cut lengthwise into 3 strips, then cut each strip crosswise into 12 bars. Makes 36 bars.
Each bar : About 90 calories, 1g protein, 13g carbohydrate, 4g total fat (3g saturated), 11mg cholesterol, 40mg sodium. best shortbread recipe, easy shortbread cookies, easy shortbread recipe, recipe for shortbread, shortbread, shortbread biscuits, shortbread cookie recipe, shortbread cookies, shortbread cookies recipe, shortbread recipe, shortbread recipes, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Lemon-Cranberry Shortbread Recipe

Article Categories : Cookies & Confections

Lemon-Cranberry Shortbread Recipe

Lemon-Cranberry Shortbread Recipe

Not your grandmother’s shortbread, these glazed melt-in- your-mouth bars are festive enough for the holidays and pretty enough for afternoon tea.

Prep : 30 minutes plus standing
Bake : 35 minutes

  • 2 to 3 lemons
  • 3/cup cold butter (11/2 sticks), cut into pieces (do not use margarine)
  • 1/cup granulated sugar
  • 11/2 cups confectioners’ sugar
  • 2 cups all-purpose flour
  • 1/2 cup dried cranberries
  1. Preheat oven to 300°F. Line 13″ by 9″ metal baking pan with foil, extending foil over rim.
  2. From lemons, grate 2 tablespoons plus 1/2 teaspoon peel and squeeze 2 tablespoons plus 1 teaspoon juice.
  3. In food processor with knife blade attached, blend butter, granulated sugar, 1/2 cup confectioners’ sugar, 2 tablespoons lemon peel, and 1 tablespoon lemon juice until creamy. Reserve remaining lemon peel and juice for glaze. Add flour and pulse until dough begins to come together. Add cranberries and pulse until evenly mixed into dough (most cranberries will be chopped, a few will remain whole).With hand, press dough evenly onto bottom of prepared pan.
  4. Bake until edges are lightly browned and top is pale golden, 35 to 40 minutes. Cool completely in pan on wire rack.
  5. When shortbread is cool, in small bowl, with spoon, stir remaining 1 cup confectioners’ sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel until smooth, adding some of remaining 1 teaspoon juice, if necessary, to obtain a good spreading consistency. Spread glaze over shortbread. Let stand until glaze sets, about 30 minutes.
  6. Remove shortbread from pan by lifting edges of foil; transfer to cutting board. Cut lengthwise into 3 strips, then cut each strip crosswise into 12 bars. Makes 36 bars.

Each bar : About 90 calories, 1g protein, 13g carbohydrate, 4g total fat (3g saturated), 11mg cholesterol, 40mg sodium.