<http://schema.org/recipeInstructions>
" Preheat oven to 300\u00B0 F. Line 13&amp;quot; by 9&amp;quot; metal baking pan with foil, letting foil extend 2 inches at ends. From lemons, grate 2 tablespoons plus 1/2 teaspoon peel and squeeze 2 tablespoons plus 1 teaspoon juice. In food processor with knife blade attached, blend butter, granulated sugar, 1/2 cup confectioners&amp;#039; sugar, 2 tablespoons lemon peel, and 1 tablespoon 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 to 40 minutes or until edges are lightly browned and top is pale golden. Cool shortbread in pan on wire rack. When shortbread is cool, in small bowl, with spoon, stir remaining 1 cup confectioners&amp;#039; sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel until smooth, adding some of 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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a25814/lemon-cranberry-shortbread-1550/>