Cranberry-lemon Shortbread

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• 1/2 lb unsalted butter, at room temperature
• 1/2 cup light brown sugar
• 1 egg yolk
• 1 teaspoon finely grated lemon zest
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup dried and sweetened cranberries, finely chopped
• 3/4 cup confectioners' sugar
• 1/4 cup cranberry juice, 100% blend

Recipe

• 1 with an electric mixer, beat butter and brown until light and fluffy. beat in egg yolk and lemon zest.
• 2 combine flour, salt and cranberries. gradually stir flour mixture into butter mixture, blending until smooth. form dough into a ball and wrap with plastic wrap. refrigerate for 30 minutes to make it easier to handle.
• 3 preheat oven to 350°f roll dough out on a lightly floured surface or between two sheets of parchment paper to 1/2 inch thickness. cut into desired shaped with lightly floured cookie cutter or knife. place cookies on ungreased cookie sheets and bake until lightly golden around the edges. , 15-20 minutes. cool completely on wire rack.
• 4 icing: mix icing sugar and cranberry juice to form a pale pink icing. keep covered until ready to use. once cookies have cooled, decorate each cookie with icing and a piece of cranberry, and allow to firm up.