Cranberry Lemon Shortbread
Christmas is the time for goodies, and this shortbread is perfect for the family to enjoy! The butter and lemon combination gives a lovely aroma.
Ingredients
Cooking Instructions
step 1
Sift All-Purpose Flour (2 1/2 cups) and stir in Sea Salt (1/2 tsp). Keep aside.
step 2
In the bowl of an electric mixer, beat Butter (8 oz) and Brown Sugar (1/3 cup) at medium speed until creamy. Add in Vanilla Extract (1/4 tsp), Lemons (2) and Lemon (1) and beat until well combined.
step 3
Gradually add in the flour mixture at low speed until combined. Fold in the Dried Cranberries (2/3 cup).
step 4
Divide dough into 2 portions and form into 2 logs, about 1 1/2 inches in diameter. Wrap with cling film and refrigerate until firm, about 2-3 hours or overnight.
step 5
Remove dough from fridge and unwrap. Slice the dough into 1/4 inch thick pieces. Place the biscuits on 2 baking trays lined with parchment paper.
step 6
Bake at 170 degrees C (340 degrees F) for 12-15 minutes.
step 7
Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
step 8
Serve immediately or store in an airtight container until ready to eat.
