Cranberry Lemon Shortbread Cookies

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 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 sweetened cranberries, finely chopped
• 3/4 cup icing sugar
• 1/4 cup cranberry juice

Recipe

• 1 with an electric mixer, beat butter and brown sugar 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.
• 3 refrigerate for 30 minutes (not included in prep time). to make it easier to handle.
• 4 preheat oven to 350°f (180°c). roll dough out on a lightly floured surface or between two sheets of parchment paper to 1/2-inch (1 cm) thickness.
• 5 cut into desired shapes with lightly floured cookie cutter or knife. place cookies on ungreased cookie sheets and bake until lightly golden around the edges, 15 to 20 minute
• 6 cool completely on wire rack.
• 7 icing:.
• 8 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 allow to firm up.