Lemon–Cranberry Shortbread

May 07, 2023May 7, 20230 17

This lemon-cranberry shortbread is a delicious and buttery treat with a bright citrus flavor and notes of sweet and tart cranberries.

by The Chefin Dessert

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

310

Sugar

20g

Fat

16g

Indulge in the bright and buttery flavor of this lemon-cranberry shortbread. The addition of lemon zest gives this classic shortbread a tangy twist while the dried cranberries add a sweet and tart pop of flavor. Enjoy this treat as an afternoon snack paired with a hot cup of tea or coffee, or serve it at your next dinner party for a chic and delicious dessert.

Instructions

1.	Preheat oven to 350°F (175°C).
2.	Zest lemons and set aside.
3.	In a large bowl, cream butter, granulated sugar, and 1/2 cup confectioners' sugar until light and fluffy.
4.	Gradually beat in flour until mixture forms a smooth dough.
5.	Fold in dried cranberries and lemon zest.
6.	Roll dough into 1/2-inch thick disks and cut into desired shapes.
7.	Place on a baking sheet and bake for 15-20 minutes or until lightly golden.
8.	Let cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
9.	Dust with remaining confectioners' sugar before serving.

PROS

This shortbread has a delicious and bright lemon flavor with pops of sweet and tart cranberries throughout.
It also has a buttery and crumbly texture that pairs perfectly with a hot cup of tea or coffee.

CONS

This shortbread is high in calories, sugar, and fat, and may not be suitable for those on a strict diet or with dietary restrictions.
It also contains butter and wheat flour, which may not be appropriate for those with allergies or intolerances.

HEALTH & BENEFITS

While this shortbread is not necessarily a health food, it does contain some health benefits such as lemon zest which is high in Vitamin C and antioxidants, and cranberries which are known for their anti-inflammatory properties.

	2 -3 lemons
	3/4 cup cold butter ( no substitutions )
	1/4 cup granulated sugar
	1 1/2 cups confectioners ' sugar ( divided )
	2 cups all-purpose flour
	1/2 cup dried cranberries
	lemon peel curls