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Lemon Cranberry Shortbread Recipe

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This recipe for Lemon Cranberry Shortbread, by , is from The PICU Palate, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Baharaeen


2 Tbsp grated lemon peel

1 Tbsp fresh lemon juice

3/4 cup cold butter, cut up

1/4 cup sugar

1/2 cup powdered sugar

2 cups all purpose flour

1/2 cup dried cranberries, chopped

Powdered sugar (optional)

1. Preheat oven to 300 degrees. Line a 9x13 metal pan with foil, letting the foil extend 2 inches at ends.

2. Grate lemon rind and squeeze lemon juice.

3. In food processor with knife blade, blend butter, granulated sugar, powdered sugar, lemon peel, and lemon juice until creamy. Add flour and pulse until dough comes together. Add cranberries and pulse until evenly mixed into dough. With fingertips, press dough evenly into prepared pan.

4. Bake shortbread 35-40 minutes or until lightly browned. Cool in pan on rack.

5. When cool, dust lightly with powdered sugar if desired.

6. Using foil, transfer shortbread to cutting board. Cut lenghtwise into 3 strips, then crosswise into 12 bars




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