Recipe courtesy of Chuck Hughes
Recipe courtesy of Chuck Hughes
Watch how to make this recipe.
Lemon Shortbread Cookies
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 45 min
- Yield: 24 squares
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 245
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 1 g
- Sugar
- 28 g
- Protein
- 3 g
- Cholesterol
- 51 mg
- Sodium
- 110 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 45 min
- Yield: 24 squares
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 245
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 1 g
- Sugar
- 28 g
- Protein
- 3 g
- Cholesterol
- 51 mg
- Sodium
- 110 mg
Ingredients
Lemon and Cranberry Shortbread Dough:
Filling:
Directions
- For the lemon and cranberry shortbread dough: Preheat the oven to 350 degrees F. Line a 9-by-13-inch pan with aluminum foil (with a 2-inch overhang on all four sides) and grease the bottom and sides with butter.
- In a small bowl, combine the flour and baking powder. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar and vanilla on medium-high speed until light and fluffy, about 4 minutes. Add the dry ingredients and mix on medium-low until incorporated. Mix in the cranberries and lemon zest.
- Press the mixture into the bottom of the prepared pan. Bake until slightly brown, about 25 minutes.
- For the filling: While the shortbread is baking, whisk together the sugar, eggs, lemon juice, flour, baking powder and salt in a medium bowl. Pour the filling over the baked crust and continue baking until the filling sets and is slightly brown on the edges, about 20 minutes
- Let cool completely in the pan. Use the foil edges to help lift the bar out of the baking pan. Cut into 24 squares and dust with confectioners' sugar.
