Lemon Cranberry Shortbread
Instructions:
Not your grandmother’s shortbread, these glazed meltin- your-mouth bars are festive enough for the holidays and pretty enough for afternoon tea. 2 to 3 lemons 3â„4 cup cold butter (11â„2 sticks), cut into pieces (do not use margarine) 1â„4 cup granulated sugar 11â„2 cups confectioners’ sugar 2 cups all-purpose flour 1â„2 cup dried cranberries
Makes 36 bars. Prep: 30 minutes plus standing Bake: 35 minutes
- Preheat oven to 300°F. Line 13" by 9" metal baking pan with foil, extending foil over rim.
- From lemons, grate 2 tablespoons plus 1â„2 teaspoon peel and squeeze 2 tablespoons plus 1 teaspoon juice.
- In food processor with knife blade attached, blend butter, granulated sugar, 1â„2 cup confectioners’ sugar, 2 tablespoons lemon peel, and 1 tablespoon lemon juice until creamy. Reserve remaining lemon peel and juice for glaze. Add flour and pulse until dough begins to come together. Add cranberries and pulse until evenly mixed into dough (most cranberries will be chopped, a few will remain whole). With hand, press dough evenly onto bottom of prepared pan.
- Bake until edges are lightly browned and top is pale golden, 35 to 40 minutes. Cool completely in pan on wire rack.
- When shortbread is cool, in small bowl, with spoon, stir remaining 1 cup confectioners’ sugar, 1 tablespoon lemon juice, and 1â„2 teaspoon lemon peel until smooth, adding some of remaining 1 teaspoon juice, if necessary, to obtain a good spreading consistency. Spread glaze over shortbread. Let stand until glaze sets, about 30 minutes.
- Remove shortbread from pan by lifting edges of foil; transfer to cutting board. Cut lengthwise into 3 strips, then cut each strip crosswise into 12 bars.