Cranberry-Lemon Shortbread

Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Makes: 36


  1. 1/2 lb (250 g) unsalted butter, at room temperature
  2. 1/2 cup (125 mL) light brown sugar
  3. 1 egg yolk
  4. 1 tsp (5 mL) finely grated lemon zest
  5. 1 3/4 cups (425 mL) all-purpose flour
  6. 1/4 tsp (1 mL) salt
  7. 1/2 cup (125 mL) finely chopped dried and sweetened cranberries
  8. 3/4 cup (175 mL) icing sugar
  9. 1/4 cup (60 mL) 100% cranberry juice blend


  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. Refrigerate for 30 min. to make it easier to handle.
  3. 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. 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 min. Cool completely on wire rack. 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 allow to firm up.