I found these amazing cookies on "What Meghan's Making" and thought they would be perfect for Christmas. They are tart and sweet at the same time, and a great way to use up any fresh cranberries you had left over from Thanksgiving, so big WIN for everyone!
De-lish!!
Ingredients:
2 1/4 cups flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
2 Tbsp lemon zest
1 cup unsalted butter, room temperature
1 egg
1 tsp vanilla extract
1 1/2 cups fresh cranberries, diced
1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
2 Tbsp lemon zest
1 cup unsalted butter, room temperature
1 egg
1 tsp vanilla extract
1 1/2 cups fresh cranberries, diced
Directions:
In a medium sized bowl, combine the flour,
baking powder, and salt and set aside.
In a large bowl, rub the lemon zest into the sugar until moist and fragrant.
Add the butter to the lemon sugar and beat until light and fluffy – 3-5 minutes.
Add the egg and vanilla, mixing until smooth.
Add in the flour mixture, mixing until just incorporated. Fold in the cranberries by hand.
Cover and chill for at least 30 minutes.
Preheat the oven to 350. Gently form the dough into balls and bake for 13-15 minutes on parchment or Silpat lined cookie sheets.
Let the cookies cool slightly before moving them to a rack to cool completely.
In a large bowl, rub the lemon zest into the sugar until moist and fragrant.
Add the butter to the lemon sugar and beat until light and fluffy – 3-5 minutes.
Add the egg and vanilla, mixing until smooth.
Add in the flour mixture, mixing until just incorporated. Fold in the cranberries by hand.
Cover and chill for at least 30 minutes.
Preheat the oven to 350. Gently form the dough into balls and bake for 13-15 minutes on parchment or Silpat lined cookie sheets.
Let the cookies cool slightly before moving them to a rack to cool completely.
They look and sound wonderful!! Thanks for sharing them on Manic Monday!!
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