Monday, February 24, 2014

Jenn's Cranberry Lemon Cookies

My Jenna made this a few weeks ago.  They are delicious, but are a fragile cookie.  Next time she said she would put them on parchment paper to bake since they stuck to the pan.
taste of home bb

1/2 C butter
1/2 C sugar
1/3 C brown sugar
1/2 tsp. lemon zest
1 egg
2 tsp. vanilla
1 C flour
1 tsp. baking powder
1/2 tsp. cinnamon
1-1/2 C chopped pecans (I use walnuts)
1-1/2 C chopped fresh cranberries

Cream butter, sugars, and lemon zest. Beat in egg and vanilla.

Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries.
Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool.
ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest.

They freeze well, but thaw them before adding icing.

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