Lemon Cranberry Shortbread

2-3 lemons

3/4 cup cold butter, cut up

1/4 cup granulated sugar

1/2 cup confectioners' sugar

2 cups all purpose flour

1/2 cup dried cranberries

lemon peel curls for garnish

Preheat oven to 300 degrees. Line 13" x 9" metal baking pan with

foil, letting foil extend 2 inches at ends. From lemons, grate 2 tbsp

plus 1/2 tsp peel and squeeze 2 tbsp juice. In food processor with knife blade

attached, blend butter, granulated sugar, 1/2 cup confectioners' sugar, 2 tbsp

lemon peel and 1 tbsp lemon juice until creamy. Reserve remaining lemon

peel and juice for glaze. Add flour and pulse until dough begins to come

together. Add cranberries and pulse until evenly mixed into dough (most cranberries

will be chopped, a few will remain whole.) With fingertips, press dough evenly into

prepared pan. Bake shortbread 35-40 minutes or until edges are lightly

browned and top is golden brown. Cool shortbread in pan on wire rack.

When shortbread is cool, in small bowl, with spoon, stir remaining 1 cup confectioners'

sugar, 1 tbsp lemon juice and 1/2 tsp lemon peel until smooth, adding some of the

remaining juice if necessary to make a good spreading consistency. Spread glaze over

shortbread. Let stand until glaze sets, about 30 minutes.

Using foil, transfer shortbread to cutting board. Cut lengthwise into 3 strips, then cut

each strip crosswise into 12 bars. Store shortbread in tightly covered container with waxed

paper between layers, at room temperature up to 4 days, or in freezer up to 3 months.

Sprinkle with lemon peel curls before serving if you like.