Cranberry Lemon Cookies

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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