Lemon and cranberry shortbread
Lemon and cranberry shortbread combines buttery, crisp cookies with zesty lemon and sweet-tart cranberries for a flavorful treat. This easy recipe yields delicious cookies that are perfect for any occasion.
Cook time 15 min
Prep time 75 min
Ingredients:
1 cup butter2/3 cup sugar
2 tbsp lemon zest
1 cup all-purpose white wheat flour
1/2 cup white rice flour
1/2 cup almonds
1/2 cup dried cranberries
Lemon and cranberry shortbread is a delightful twist on the classic shortbread cookie, perfect for any occasion. The refreshing zest of lemon combined with the sweet-tart flavor of dried cranberries creates a burst of flavor in every bite. This recipe is easy to follow and guarantees a crisp, buttery cookie that everyone will love.
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until the mixture is pale and creamy, about 2-3 minutes.
Mix in the lemon zest until combined. The zest will add a fragrant citrus aroma to your dough.
In a separate bowl, whisk together the all-purpose flour and white rice flour. Gradually add the flour mixture to the butter-sugar mixture, mixing on low speed until just combined.
Gently fold in the finely chopped almonds and dried cranberries until evenly distributed throughout the dough.
Turn the dough out onto a floured surface and knead it a few times until it comes together in a smooth ball. If the dough is too sticky, you can add a little extra flour, a tablespoon at a time, until it reaches the right consistency.
Divide the dough in half and shape each half into a log approximately 2 inches (5 cm) in diameter. Wrap each log in plastic wrap and refrigerate for at least 30 minutes or until firm.
Once the dough is firm, use a sharp knife to slice each log into rounds about 1/4 inch (0.5 cm) thick. Place the slices on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart to allow for slight spreading.
Bake in the preheated oven for 12-15 minutes or until the edges are just starting to turn golden brown. Keep an eye on them to ensure they don't overbake.
Remove the baking sheet from the oven and allow the shortbread to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once completely cooled, your Lemon and Cranberry Shortbread is ready to serve. Enjoy with a cup of tea or coffee!
Once your lemon and cranberry shortbread cookies are baked to perfection, allow them to cool on a wire rack before serving. These cookies are perfect for teatime, festive gatherings, or simply as a tasty treat to enjoy anytime. Your taste buds will appreciate the harmony of buttery goodness, bright lemon zest, and sweet cranberries in every bite.
Lemon and cranberry shortbread FAQ:
Bake the shortbread in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges start to turn golden brown. Be sure to watch them closely to avoid overbaking.
Store the baked shortbread in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies in a sealed container for up to three months.
Fresh cranberries are more tart and contain more moisture, which can affect the texture of the cookies. If using fresh cranberries, consider reducing the overall liquid in the dough or adding sugar to balance the tartness.
You can substitute all-purpose flour for white wheat flour, but the texture may differ slightly. Alternatively, a gluten-free all-purpose flour blend can be used, but check for compatibility with other ingredients.
The dough should be smooth and cohesive, not overly sticky. If it is sticky, gradually add more flour, one tablespoon at a time, until it can easily be formed into a log without sticking to your hands.
Cooking Tips:
- Use room temperature butter: Ensure your butter is at room temperature before you start mixing. This helps in achieving a smooth and even dough.
- Chill the dough: After mixing the dough, let it chill in the refrigerator for at least an hour. This makes it easier to shape and cut the cookies, and also helps them hold their shape while baking.
- Finely chop the almonds: To achieve a finer texture in your shortbread, chop the almonds finely or pulse them a few times in a food processor.
- Don't overmix: Once you add the flour to the wet ingredients, mix until just combined. Overmixing can make the cookies tough instead of tender.
- Uniform size: Try to roll or pat the dough to an even thickness when shaping your cookies. This ensures even baking and a uniform texture.
Nutrition Facts
18 ServingsCalories 200kcal
Protein 2.00g
Carbohydrates 20g
Fiber 0.87g
Sugar 11g
Fat 12g
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