Ingredients
3 cups Cranberries, fresh or frozen
2 tbsp Lemon, zest
2 Eggs, large
3 cups All-purpose flour
1/2 tsp Baking powder
2 cups Confectioners' sugar
1 cup Granulated sugar
1/2 tsp Salt
2 sticks Butter, unsalted
Instructions
Preheat the oven to 375˚ F. Whisk the flour, baking powder and salt in a medium bowl.
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 lemon zest. Beat in the flour mixture until completely combined, then fold in 1 1/2 cups chopped cranberries.
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 transfer to a rack set over a baking sheet.
Make the glaze: Put the confectioners' sugar in a medium bowl. Whisk in the lemon juice and remaining 1 tablespoon lemon zest until smooth. Drizzle on the cookies and let set.
Description
These are a cakey cookie with a nice sweet and tart flavor.
Servings
30
Notes
These are delicious as well as pretty. My "drizzle" was more of a glaze than a drizzle but it still tasted great.
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