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lemon cranberry shortbread


i discovered this recipe while searching for a clone of the cranberry bars from a famous coffee house. these are nothing like those - they're better! i found this recipe in the december 2003 issue of good housekeeping.


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  1. Preheat oven to 300f line a 13x9 metal pan with foil
  2. Letting foil extend past edges
  3. Grate 2 tablespoons plus 1 / 2 teaspoon peel from lemons
  4. Then squeeze 2 tablespoons plus 1 teaspoon juice
  5. "in food processor with knife blade attached
  6. Blend butter
  7. Granulated sugar
  8. 1 / 2 cup confectioners sugar
  9. 2 tablespoons lemon peel
  10. And 1 tablespoon lemon juice until creamy"
  11. Add flour and pulse until dough begins to come together
  12. Add cranberries and pulse until evenly mixed into dough
  13. Press dough evenly into prepared pan with finger
  14. Bake 35-40 minutes or until top is pale golden and edges are very slightly browned
  15. Cool in pan on wire rack
  16. "when shortbread is cool
  17. In small bowl
  18. Stir remaining 1 cup confectioners sugar
  19. 1 tablespoon lemon juice
  20. And 1 / 2 teaspoon lemon peel until smooth
  21. Adding a little remaining juice if necessary to make a good spreading consistency"
  22. Spread glaze over shortbread
  23. Let stand until it sets
  24. About 30 minutes
  25. Using foil
  26. Transfer shortbread to cutting board
  27. Cut lengthwise into 3 strips
  28. Then make diagonal cuts to cut each strip into 12 triangles
  29. Before serving
  30. Sprinkle with lemon-peel curls if desired
  31. Store shortbread in tightly covered container
  32. With waxed paper between layers
  33. At room temperature up to 4 days
  34. Or in freezer up to 3 months

Step 16

Total Time in Minute 70

Ingredients Count 7

cooking lemon  cranberry shortbread

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Granulated sugar

"confectioners sugar"

All-purpose flour

Dried cranberries

Lemon peel curls

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