OTHER BAKES - Cookies/Biscuits/Bars/Crackers/Scones

Cranberry Lemon Shortbread

December 16, 2017 | Recipe by Bake with Paws
Cranberry Lemon Shortbread

Cranberry Lemon Shortbread Cookies



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Christmas is the time for goodies and this shortbread is perfect for the family to enjoy.  The butter and lemon combination gives a lovey aroma.

This Cranberry Lemon Shortbread Cookies are too delicious.  I have baked few rounds and they just gone missing so fast :)  

I have other Shortbread Cookies recipes too if you would like to try.  Earl Grey Shortbread Cookies, Chocolate Orange Shortbread Cookies and Classic Shortbread Cookies.

BUTTER
When the recipe asks for room temperature butter, it refers to soft and pliable butter, but not looks shinny or greasy. It is still cool to touch and easy to spread.  During creaming stage of butter and sugar, it will create air pockets in the butter and will yield light cookies or bakes.  If the butter is warm, it will not create air pockets and make your cookies harder.

The best way to get room temperature butter is to cut the butter (from refrigerator) into chunks. Leave it outside room temperature (my tropical climate here is around 28 - 30 C) for 15 minutes or until you can get an indent when you press with your finger. 

Creaming Butter and Sugar process has to be done slowly at low medium speed and not more than medium speed or the butter will heat up.

FLOUR
Cake Flour has a lower protein content and make the cookies a bit softer.  All purposed flour make the cookies more crispy as it content more protein.  

OVEN TEMPERATURE AND BAKING TIME
Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven. 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To MakeCranberry Lemon Shortbread


Yields:  60 cookies

INGREDIENTS:

320g plain flour
½ tsp sea salt
225g butter, room temperature
70g brown sugar (Please use more sugar if you prepare sweeter cookies)
Zest of 2 lemons
1 tbsp lemon juice
¼ tsp vanilla extract
80g dried cranberry, slightly chopped

Utensil:  
Baking trays

METHOD:
  1. Line the baking trays with parchment paper.
  2. Sift flour and stir in salt.  Keep aside.
  3. In a bowl of electric mixer, beat butter and sugar till creamy at medium speed.  Add in vanilla extract, lemon zest and juice and beat till well combine.
  4. Gradually add in the flour mixture with very low speed until combine. Fold in the cranberries. 
  5. Divide dough into 2 portions and form into 2 logs, about 1.5 inches in diameter.  Wrap with cling film and refrigerate until firm about 2 to 3 hours or use the next day.   I left the logs onto the baguette baking tray so that it will hold the shape.
  6. Preheat oven to 170C.
  7. Remove from fridge and unwrap, slice the dough into ¼ inch thick.  Place the biscuit on the prepared baking tray.  
  8. Bake at preheated oven for 12 to 15 minutes.
  9. Let the cookies cool on baking tray for 5 minutes before transferring to a wire rack to cool completely.  Store in airtight container.


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Comments

  1. Seeing YouDecember 18, 2017 at 5:48 AM

    Hi hi! I have run out of plain flour, is it possible to substitute with cake flour?

    ReplyDelete
    Replies
    1. Bake With PawsJanuary 9, 2018 at 7:24 AM

      Thank you for dropping by. I am so sorry for late response as I have overlooked all my comments. Yes, you may use cake flour too.

      Cheers:)

      Delete
  2. IreneDecember 26, 2017 at 6:00 AM

    Hello yeanley,

    May i knw wht type or brand of the brown sugar u r using for this recipe?

    Regards,
    Irene

    ReplyDelete
    Replies
    1. Bake With PawsJanuary 9, 2018 at 7:33 AM

      Hi Irene,

      Apologies for late response.
      I used Gula Prai Soft Brown Sugar.

      Thanks:)

      Delete
  3. AnonymousDecember 28, 2017 at 2:11 AM

    Hello!

    For the salt, can we just use normal salt?
    And for butter, is it unsalted or salted butter?? Thanks!

    ReplyDelete
    Replies
    1. Bake With PawsJanuary 9, 2018 at 7:38 AM

      Hi there,

      So sorry for late response. Yes, normal salt is fine. I used salted butter in this recipe.

      Thanks:)

      Delete
  4. UnknownDecember 31, 2017 at 2:07 PM

    haven't baked these yet....they look good....are those dried cranberries...do you rehydrate them (like raisins) before using them in the batter?

    ReplyDelete
    Replies
    1. Bake With PawsJanuary 9, 2018 at 7:42 AM

      Hi there,

      I am so sorry for late response.

      Yes, those are dried cranberries. I didn't rehydrate them. I Just slightly chop that's all.

      Thanks:)

      Delete
  5. UnknownJuly 1, 2018 at 11:58 PM

    Hi, no egg is required for this recipe?

    ReplyDelete
    Replies
    1. Bake With PawsJuly 3, 2018 at 6:42 AM

      Hi there,
      Thank you for dropping by. Yes, no egg is required for this.
      Cheers:)

      Delete
  6. LinzDecember 16, 2020 at 4:27 PM

    Hi, you mentioned you use Salted Butter and we still need to add Salt?

    ReplyDelete
    Replies
    1. Bake With PawsDecember 16, 2020 at 11:46 PM

      Hi, thanks for asking. Yes, I added salt even though I used salted butter. I prefer my cookies slightly salty. It is totally up to your preference. Don't have to follow exactly.

      Cheers :)

      Delete
  7. AnonymousDecember 15, 2022 at 3:42 AM

    Hi. Are these cookies supposed to be soft or crunchy?

    ReplyDelete
    Replies
    1. Bake With PawsDecember 15, 2022 at 7:35 AM

      Hi, thanks for visiting Bake with Paws. The signature texture of a shortbread cookie suppose is buttery and crumbly. However, if you over baked then it will become crunchy outside.

      Cheers :)

      Delete
  8. AnonymousAugust 17, 2024 at 5:59 PM

    Love this recipe, but is there a substitute for lemon juice? Can I also omit lemon zest?

    ReplyDelete
    Replies
    1. Bake With PawsAugust 18, 2024 at 6:59 AM

      Hi, thank you for your interest in this recipe. You can just omit the lemon juice and zest if you do not like lemon taste.

      Cheers and happy baking :)

      Delete
  9. AdamAugust 25, 2024 at 10:44 AM

    I haven't made these yet but I'm definitely going to partly because I love that I didn't have to scroll down thru endless pictures of the finished result from different angles, a story about how much you love these and a cute story about your family blah blah blah, that you put great, perfectly clear instructions in and even photos to illustrate the process. If only all online recipes were like this.. Thank you

    ReplyDelete
  10. AdamAugust 27, 2024 at 6:17 AM

    OK, I made them. I have no idea how you combined the fat/sugar with the lemon juice. I tried in two different mixers/processors and it wasn't having it at all, at whatever speed I spun it at. Ended up just dumping the flour in to get it to bind.
    Also, I baked for at least 15 minutes, until some corners just started to brown, and they're still not fully cooked - very very soft inside, not like shortbread in a tin..
    Tasty but something's is up with your recipe or I got something wrong..

    ReplyDelete
    Replies
    1. Bake With PawsAugust 29, 2024 at 6:56 AM

      Hi Adam, Thank you for trying the recipe and your outcome. Sorry to hear that it doesn't work for you. I do not know what you have done. lol

      Please refer to step 3. Beat butter and sugar till creamy at medium speed. Add in vanilla extract, lemon zest and juice and beat till well combine.

      Please make sure your butter is room temperature. Kindly read the note under "BUTTER" on the above post for more details.

      Please don't give up and try again.

      I have made this recipe for many times.

      Cheers :)

      Delete

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