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Zesty Cranberry Lemon Cookies

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Recipe

Cranberry and lemon star in this winning drop cookie with fluffy frosting from Liz Bannon of Port Washington, which was adapted from a recipe in a Taste of Home cookbook.

 

Yield

15 servings

Prep

15 min

Cook

2⅓ hrs

Ready

2⅔ hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup butter
room temperature
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½ cup granulated sugar replacement
*
½ cup powdered sugar
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1 large eggs
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1 tablespoon vanilla extract
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2 tablespoons lemon juice
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2 cups all-purpose flour
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½ teaspoon cream of tartar
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¾ teaspoon candied lemon peel
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¼ teaspoon salt
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¾ cup cranberries
fresh, chopped into small pieces
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Lemon peel slivers and whole cranberries for garnish (optional)sh (optional)
For the frosting
cup butter
room temperature
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1 ½ cups powdered sugar
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4 tablespoons milk
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½ teaspoon candied lemon peel
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Ingredients

Amount Measure Ingredient Features
237 ml butter
room temperature
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118 ml granulated sugar replacement
*
118 ml powdered sugar
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1 large eggs
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15 ml vanilla extract
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3E+1 ml lemon juice
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473 ml all-purpose flour
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2.5 ml cream of tartar
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3.8 ml candied lemon peel
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1.3 ml salt
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177 ml cranberries
fresh, chopped into small pieces
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Lemon peel slivers and whole cranberries for garnish (optional)sh (optional)
For the frosting:
79 ml butter
room temperature
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355 ml powdered sugar
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6E+1 ml milk
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2.5 ml candied lemon peel
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Directions

In large bowl, beat butter and sugars until fluffy.

Add egg, then vanilla and lemon juice.

In separate bowl, combine flour, cream of tartar, lemon peel and salt.

Add flour mixture to butter mixture slowly.

Stir in cranberries and chill 2 hours.

When ready to bake, preheat oven to 350℉ (180℃).

Roll dough into 1-inch balls and set 2 inchesapart on greased cookie sheets.

Flatten cookies with a glass dipped in sugar.

Bake in preheated oven 12 to 14 minutes or until cookie edges begin to brown.

While cookies bake, make frosting.

When cookies are done, remove from oven and cool on cookie sheets, then transfer to wire racks and cool completely.

When cool, top with frosting.

If desired, decorate tops of cookies with a sliver of lemon peel and half a cranberry.

Serve chilled or at room temperature.

For the frosting:

In medium bowl, combine butter and sugar and beat until well combined.

Add milk slowly until mixture reaches light, creamy consistency.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 27955% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 163mg 7%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 11% Vitamin C 3%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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