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Cranberry Lemon Shortbread Cookies

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.417
Energy (kCal)540.79
Carbohydrates (g)117.057
Total fats (g)8.1833
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg yolk and lemon zest. | 2. Combine flour, salt and cranberries. Gradually stir flour mixture into butter mixture, blending until smooth. Form dough into a ball and wrap with plastic wrap. | 3. Refrigerate for 30 minutes (not included in prep time). to make it easier to handle. | 4. Preheat oven to 350°F (180°C). Roll dough out on a lightly floured surface or between two sheets of parchment paper to 1/2-inch (1 cm) thickness. | 5. Cut into desired shapes with lightly floured cookie cutter or knife. Place cookies on ungreased cookie sheets and bake until lightly golden around the edges, 15 to 20 minute | 6. Cool completely on wire rack. | 7. Icing: | 8. Mix icing sugar and cranberry juice to form a pale pink icing. Keep covered until ready to use. Once cookies have cooled, decorate each cookie with icing and allow to firm up. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/2 unsalted 42.75 1.9642 1.3358 3.6
    brown sugar 1/2 cup 418.0 107.899 0.132 0.0
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    lemon zest 1 teaspoon grated - - - -
    purpose flour 1 3/4 3/4 - - - -
    salt 1/4 teaspoon - - - -
    cranberry 1/2 cup chopped dried sweetened 25.3 6.5835 0.253 0.0715
    icing sugar 3/4 cup - - - -
    cranberry juice 1/4 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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