Cranberry Lemon Shortbread

 

Ingredients:

160g. plain flour (sifted)

1/4 tsp. salt (sifted)

113g. unsalted butter (room temperature)

30g. brown sugar

Zest of 1 lemon

1/2 tbsp. lemon juice

40g. dried cranberry (slightly chopped)

Methods:

1. In a small bowl, mix in flour and salt, and set aside.
2. Using a stand mixer, beat butter and sugar until creamy at medium speed.  Add lemon zest and juice and beat until well combined.
3. Gradually add in the flour mixture and mix using low speed until combined.  Fold in cranberries and stir to mix using a rubber spatula.
4. Divide dough into 2 portions, form 2 logs, wrap with cling film and refrigerate until firm about 2-3 hours; or use the next day.
5. Remove from fridge, unwrap, slice dough into 1/4" thick.  Place cookies on lined trays.
6. Bake in a preheated oven of 170 degree Celsius for 12-15 minutes.
7. Cool cookies on a wire rack and store in a cookie jar.

I adapted this recipe from 'Bake with Paws.'