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. Makes about 30 cookies 1 cup (2 sticks) butter, room temperature 1/2 cup granulated sugar 1/2 cup powdered sugar 1 large egg 1 teaspoon vanilla extract 2 teaspoons lemon juice 2 cups flour 1/2 teaspoon cream of tartar¾ teaspoon grated lemon peel 1/4 teaspoon salt 3/4 cup fresh cranberries, chopped into small pieces Frosting (see recipe) Lemon peel slivers and whole cranberries for garnish (optional) 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 degrees. 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. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
