Cranberry Lemon Cookies
Drop Cookies - How To Make Cranberry Lemon Cookies
 
 

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Photo from Ocean Spray Cranberries, Inc.

This is a very delicious cookie that I like to make every Christmas season, and everyone seems to love them. If you are looking for a special cookie, these are it!

More of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies.

Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.

Cranberry Lemon Cookies

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

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

In a large bowl, combine 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 pecans and 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.

Prepare Lemon Glaze while cookies are cooling. Drizzle or spread the Lemon Glaze over the top of the cooled cookies.

Makes 4 to 5 dozen cookies.
 

Lemon Glaze:
1 cup powdered sugar (confectioner's sugar)
2 tablespoons milk*
1/4 teaspoon grated lemon zest*

* Depending how how thick or thin your want the Lemon Glaze to be, you may need to add additional milk.

** Add additional lemon zest, if desired.

In a medium-size bowl, mix together the powdered sugar, milk, and lemon zest until well combined.