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Cranberry Lemon Cookies

  •  4.3 stars stars based on 12 reviews
  •   92% would make this again
  • Review this recipe  Read reviews
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For the cookies:
1/2 cup butter
1/2 cup granulated sugar
1/3 cup brown sugar, packed
1/2 teaspoon grated lemon zest
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1-1/2 cup pecans
1-1/2 cup chopped fresh cranberries

For the icing:
1 cup confectioners' sugar
2 tablespoons milk
1/4 teaspoon grated lemon zest

Pre-heat oven to 350 F. Cream butter, sugar, and lemon peel. Beat in egg and vanilla. Gradually beat in flour, baking powder, and cinnamon. Stir in pecans and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake 10 to 12 minutes or until golden. Let cool slightly before removing to cooling racks.

To make the icing:
Whisk together icing ingredients to make a spreadable icing. When cookies are cool, spread icing on cookies.

Note: Posted by "Pat" to the now-defunct Holiday Cookie Club at Epicurious.com.

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Reviews of Cranberry Lemon Cookies:

1-5 of 12 reviews   Next >>

  Jane Rossi in Martha\'s Vineyard  Dec 7, 2014
Would make this again.
When using 1/2 cup of butter in a cookie recipe, always add 1 1/4 cup of flour. It get\'s rid of the runny mess. :) 3 stars

  CookinInCampbell in Campbell  Dec 21, 2013
Would make this again.
These were delicious. I love a cookie with nuts. I modified the recipe a little - used 1 cup packed brown sugar instead of the two whites, and used dried cherries instead of the cranberries. My 4 year old son loved them! The batter part of this cookie is very nice. It spreads more than you think it will, so give them plenty of room when you bake. You are best off using two baking sheets. 5 stars

  A cookie baker  Nov 20, 2011
Would make this again.
this is a great recipe. I would make this again! 5 stars

  Minnesota Baker  May 25, 2010
Would make this again.
I had to add more flour. 1 cup was not enough. The 2 test cookies i always do first, ran all over the pan. I can't believe these other people liked the recipe. makes such a small batch too. I am baking the next two test cookies with the extra flour. Hope they turn out better. Like the flavor even if they were FLAT. 2 stars

  Sammie  Aug 29, 2009
Would make this again.
Amazing cookies! I absolutely love these little cookies. Personally, I about double the amount of lemon peel and add an extra handful of cranberries to each batch. This recipe works well with dried cranberries too. Just make sure not to leave your batter too long before baking or else the dried berries will drastically effect your moisture level. They also don't store as well after baking for similar reasons, but I've never had a problem with extra cookies sitting around the house too long before this happens. They're just too good! 5 stars

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