Foto: RecipeGirlIngredients
- 3 cups all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, (at room temperature)
- 1 cup powdered sugar
- 1 large egg yolk
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon vanilla extract
- ⅓ cup coarsely chopped dried cranberries
- 1½ cups powdered sugar
- 1 tablespoon freshly squeezed lemon juice ((more, as needed))
- 1 teaspoon lemon zest
Steps
Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
In a small bowl, whisk together the flour, baking powder and salt; set aside. Use an electric mixer to cream the butter and 1 cup of the sugar until light and fluffy, about 3 minutes. On low speed, mix in the egg yolk, lemon juice and vanilla until incorporated. Add the dry ingredients, mixing on low speed just until combined. Gently fold in the dried cranberries. If the dough is crumbly, use your hands to knead the dough gently until it comes together. Roll the dough into 1-inch sized balls and place 1 to 2 inches apart on the prepared cookie sheets. Bake for 18 to 20 minutes, or until lightly golden brown. Remove from the oven and allow to cool.
In a small bowl, whisk together the sugar, lemon juice and lemon zest. Drizzle the glaze over the cookies or dip the tops of the cookies into the glaze. Store in an airtight container for up to 1 week (or freeze until ready to eat!)
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