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.
Total Time
2hr 20min
3.0
3 Ratings
Author: Bake with Paws
Servings:
12
Ingredients
•
2 1/2
cups
All-Purpose Flour
•
as needed
Sea Salt
•
8
oz
Butter
, room temperature
•
1/3
cup
Brown Sugar
•
2
Lemons
, zested
•
1
Lemon
, freshly squeezed
•
as needed
Vanilla Extract
•
2/3
cup
Dried Cranberries
, roughly chopped
Cooking Instructions
1.
Sift All-Purpose Flour (2 1/2 cups) and stir in Sea Salt (as needed). Keep aside.
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 (as needed), Lemons (2) and Lemon (1) and beat until well combined.
3.
Gradually add in the flour mixture at low speed until combined. Fold in the Dried Cranberries (2/3 cup).
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.
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.
6.
Bake at 170 degrees C (340 degrees F) for 12-15 minutes.
7.
Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
8.
Serve immediately or store in an airtight container until ready to eat.
Nutrition Per Serving
CALORIES
276
FAT
15.3 g
PROTEIN
3.1 g
CARBS
33.1 g
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