Cranberry Lemon Cookies

For the cookies:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup butter
1/2 cup sugar
1/3 cup brown sugar, packed
1/2 teaspoon grated lemon zest
1 large egg
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 9 reviews   Next >>

  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. two 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! five stars

  Laurie Reynolds in Bay Area, California  Jan 8, 2009
Would make this again.
Unlike some reviewers, my cookies did not fall apart at all. I also baked them for a minute longer (13) at a low altitude and they turned out scrumptious! I think they are good even without the icing. I would make them again in a heartbeat. five stars

  kathy in g-burg maryland  Dec 28, 2008
Would make this again.
would absolutely make these again....had no problem with them crumbling, i used dried cranberries(craisens) in place of fresh cranberries...they even taste great unfrosted/ on my fave list now!! im going to used lemon extract next time.(even tho recipe doesnt say how much to use..i used the standard 1 tsp) try it....they a great!!! five stars

  A cookie baker  Dec 22, 2008
Would make this again.
I think this recipe is amazing - without the nuts. five stars

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