Cranberry Lemon Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups all-purpose flour
½ teaspoon of baking powder
½ teaspoon of salt
2 sticks of unsalted butter, diced, at room temperature
1 cup of granulated sugar
2 Large eggs, beaten
2 Tablespoons finely grated lemon zest, plus ¼ cup lemon juice ( from about 2 lemons)
2 cups fresh or frozen cranberries, roughly chopped (about 12 ounces)
2 cups of Confectioner's sugar, shifted
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Directions: |
Directions:1. Preheat the oven to 375°. Whisk the flour, baking powder and salt in a medium bowl.
2. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and 1 tablespoon of lemon zest. Beat in the flour mixture until completely combined, Then fold in 1 1/2 cups of chopped cranberries.
3. Scoop the dough into golf ball-size balls and arrange about 2 inches apart on 2 unlined baking sheets. Gently press the remaining 1/2 cup chopped cranberries into the tops of each cookie. Bake until slightly golden around the edges, 15 to 17 minutes. Remove the cookies and transferred to a rack set over a baking sheet.
4. Make the glaze: put the Confectioner's sugar in a medium bowl. Whisk in the Lemon juice and remaining 1 tablespoon of lemon zest until smooth. Drizzle on the cookies and let set. |
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Number Of
Servings: |
Number Of
Servings:30 |
Preparation
Time: |
Preparation
Time:30 |
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