Cranberry-Lemon Cookies

Name: Cranberry-Lemon Cookies
Cook time: 30 min
Total time: 1 min
Ingredients: 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 sticks unsalted butter, diced, at room temperature; 1 cup granulated sugar; 2 large eggs, beaten; 2 tablespoons finely grated lemon zest, plus 1/4 cup lemon juice (from about 2 lemons); 2 cups fresh or frozen cranberries, roughly chopped (about 12 ounces); 2 cups confectioners' sugar, sifted

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Cook Time: 30 minutes

Total: 1 hours, 15 minutes

Servings: 30

Author : Food Network Kitchen

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Ingredients

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3 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon salt2 sticks unsalted butter, diced, at room temperature1 cup granulated sugar2 large eggs, beaten2 tablespoons finely grated lemon zest, plus 1/4 cup lemon juice (from about 2 lemons)2 cups fresh or frozen cranberries, roughly chopped (about 12 ounces)2 cups confectioners' sugar, sifted

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Instructions

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Step 1

Preheat the oven to 375˚ F. Whisk the flour, baking powder and salt in a medium bowl.

Step 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 lemon zest. Beat in the flour mixture until completely combined, then fold in 1 1/2 cups chopped cranberries.

Step 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 transfer to a rack set over a baking sheet.

Step 4

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.