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Cranberry Lemon Shortbread Cookies

"He said all of you here are sisters. Bodily relationships may pass; even two sisters may be inimical to each other, but the spiritual relationship is eternal, and brings about mutual love and service. Be always kind to everyone and a refuge for those who are without shelter. Be daughters to those who are older than you. Be sisters to those who are of your own age. Be mothers to those who are younger than yourselves. Be nurses to the sick, treasurers for the poor, and supply heavenly food to the hungry." (‘Abdu’l-Bahá. ‘Abdu’l-Bahá in London, p. 75)

These cookies are a tasty treat to share with your community at the next Feast. They're sweet, bright, lemony, and (an added bonus) the dough can even be made and frozen ahead of time so that all you have to do is slice and bake before your guests arrive.

The recipe for these cranberry lemon shortbread cookies only uses a few ingredients. It's a great recipe for little ones to help with, too.


Cranberry Lemon Shortbread Cookies

makes about 20 cookies, depending on size

1/2 cup butter, softened  1/4 cup sugar zest of one lemon  juice of one lemon  1-1/4 cups all-purpose flour  1/4 cup dried berries (cranberries, cherries, blueberries, etc.)

Preheat oven to 350 degrees Fahrenheit.

In a medium mixing bowl beat the butter and sugar with an electric mixer until it becomes light and fluffy.

Add in lemon zest and lemon juice.

Add in flour and mix until just combined. Stir in dried berries.

Form dough into a ball, then roll into a log about 1" to 1.5" in diameter.

Cover in plastic wrap until firm, about 30 minutes.*

Unwrap the dough and slice it into pieces about 1/4" thick.

Place cookies on parchment lined baking sheets. They won't spread much, so they can go pretty close together.

Bake for 12-15 minutes or until the edges are slightly browned.

Transfer cookies to a wire rack to cool completely.

*If you're making these cookies ahead of time just wrap the log-shaped dough in plastic wrap, then in a freezer bag, and place it in the freezer until you're ready use it. Simply slice and bake!


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