Tuesday, December 04, 2012

Lemon Cranberry Cookies

Light and fragrant, perfectly served for a holiday brunch!

1/2 cup butter, room temperature
1/2 cup granulated sugar
1/3 cups firmly-packed brown sugar
1/2 teaspoon grated lemon zest
1 egg
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 cup chopped fresh cranberries
Lemon Glaze (see recipe below)

Preheat oven to 350 degrees F. Either lightly grease cookie sheets or line with parchment paper.

In a large mixing bowl, cream butter, granulated sugar, brown sugar, and lemon zest. Beat in egg and vanilla extract until combines; set aside.

In another bowl, combine flour, baking powder, and cinnamon. Gradually add the flour mixture to the prepared butter mixture. Gently stir in the cranberries.
Drop by large teaspoonfuls 2-inches apart on the prepared baking sheets.
Bake approximately 10 to 12 minutes or until cookies are golden brown. Remove from oven and let cool slightly before removing to cooling racks.

Drizzle in Lemon Glaze:

1 cup powdered sugar
2 tablespoons milk
1/4 tsp grated lemon zest


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