Cranberry Lemon Shortbread Bars

Desserts | December 30, 2014 | By


Day 11: Cranberry Lemon Shortbread Bars

I’ve just arrived at Hailey’s house for a week of fun. Our itinerary: Sonoma wine country for Hailey’s birthday (happy birthday!), day hiking on New Year’s Eve Day and a celebratory New Year’s Eve night in San Francisco … and oh yeah, don’t forget, a vacation with us is no vacation if we don’t include tons of food. So, it’s basically guaranteed to be a blast.

I made these cookies right before my 10 hour drive up north, and I’ve got to say that my favorite thing about these cookies are how tart they are. The lemon and fresh cranberries complement each other perfectly, making for the best bite-sized on-the-road snacks. I hope you enjoy!



Cranberry Lemon Shortbread Bars

4 Cups of Flour

1 Cup of Butter, cold and cut into cubes

1/2 Cup of Sugar

1/2 Cup of Lemon Juice

2/3 Cup of Fresh Cranberries, plus a handful for garnish

The Zest From 1 Lemon


Sift together the flour and sugar until completely combined. Using a mixer on the lowest speed, gradually add the cubes of butter until the mixture starts to look like large crumbles. Sprinkle the lemon zest and juice and combine. By this time the dough should come together when you grab it in your hands. Slice the cranberries and add them to the dough.

Line a 13 X 9 inch pan with wax or parchment paper. Spread the dough out on the pan. Press the dough firmly into the pan. Using a sharp knife, begin to carefully cut the bars. *Note: the dough will be extremely crumbly in texture. You will need to press it down again after you perforate the dough to form the bars.* Garnish each bar with a cranberry by firmly pressing a cranberry in the middle of each bar. Bake at 325 degrees for 20-25 minutes, or until the shortbread starts to look browned.

Makes approximately 30 bars.

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    • Leave a Reply

      January 6, 2015

      Thank you! What I love about them too is that they aren’t too sweet either. Makes me feel less guilty when I eat the whole pan. 😉

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