Zesty Cranberry Lemon Cookies
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 servingsPrep
15 minCook
2⅓ hrsReady
2⅔ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
room temperature |
|
| ½ | cup |
granulated sugar replacement
|
* |
| ½ | cup |
powdered sugar
|
|
| 1 | large |
eggs
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
cream of tartar
|
|
| ¾ | teaspoon |
candied lemon peel
|
*
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
cranberries
fresh, chopped into small pieces |
|
| Lemon peel slivers and whole cranberries for garnish (optional)sh (optional) | |||
| For the frosting | |||
| ⅓ | cup |
butter
room temperature |
|
| 1 ½ | cups |
powdered sugar
|
|
| 4 | tablespoons |
milk
|
|
| ½ | teaspoon |
candied lemon peel
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
room temperature |
|
| 118 | ml |
granulated sugar replacement
|
* |
| 118 | ml |
powdered sugar
|
|
| 1 | large |
eggs
|
|
| 15 | ml |
vanilla extract
|
|
| 3E+1 | ml |
lemon juice
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
cream of tartar
|
|
| 3.8 | ml |
candied lemon peel
|
*
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
cranberries
fresh, chopped into small pieces |
|
| Lemon peel slivers and whole cranberries for garnish (optional)sh (optional) | |||
| For the frosting: | |||
| 79 | ml |
butter
room temperature |
|
| 355 | ml |
powdered sugar
|
|
| 6E+1 | ml |
milk
|
|
| 2.5 | ml |
candied lemon peel
|
*
|
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.
