Lemon Cranberry Cookies

So often, cookies this time of year are hearty and full of chocolate. When I choose recipes, I try to mix up the types of cookies I make. Cookies containing cranberries are perfect this time of year, so I try not to forget to include something with either fresh or dried cranberries. This is a lovely recipe, fruity and refreshing with the combination of lemon and cranberry.

I was reading through the recipe, and it calls for one single cranberry per cookie, so that told me that these cookies are petite. The original recipe called for fresh cranberries, but I had cranberries I had frozen on hand, and I figured those would work. Although the cranberry color seeped out in a couple of cookies, the frozen berries worked well.

These cookies are small, but they really pack a punch! The lemon glaze, which is simply powdered sugar and lemon juice, is tart and pairs perfectly with the tart cranberry. The cookie itself is similar to shortbread, rich and slightly crumbly. These cookies are wonderful for the holidays, especially if you are wanting something slightly different!

Lemon Cranberry Cookies
2/3 cup sugar
Zest of one lemon
1 cup butter, room temperature
2 egg yolks
1 teaspoon vanilla
2 1/3 cups flour
Sanding sugar
Fresh cranberries

1 1/2 cups powdered sugar
2-4 teaspoons lemon juice

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, bear the sugar and lemon zest on medium to make lemon sugar. The sugar will be fragrant and pale yellow. Add the butter and beat on medium until light. Stir in the egg yolks and vanilla.
With the mixer running on low, stir in the flour.

Shape the dough into 1-inch balls and roll in sanding sugar. Push a cranberry into the top of each cookie.

Bake for 10 minutes. Allow the cookies to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

Once the cookies are cool, make the glaze: in a small bowl, whisk together the powdered sugar and two teaspoons lemon juice to make a glaze. Add additional lemon juice if needed to thin the glaze. Drizzle the glaze over the cooled cookies.

Recipe from Lord Byron’s Kitchen