I found this recipe in a Better Homes and Gardens magazine years ago and thought the cookies looked pretty. After making them I found them to be super tasty as well. I love the tangy lemon and tart cranberries are the perfect combination. I made them for my Christmas cookie exchange this year and they were perfect...I will definitely make them again next year.
Ingredients:
1 cup butter, softened
1/2 cup powdered sugar (icing sugar)
1 tsp vanilla
2 cups all-purpose flour
1 cup finely chopped dried cranberries
2 tsp finely shredded lemon peel
Red and green course decorating sugar
Method:
Preheat oven to 350F/180C. Line cookie sheets with parchment paper; set aside.
Beat butter on medium to high speed for 30 seconds.
Add powdered sugar; beat until combined, scraping sides of bowl. Bet in vanilla. Beat in as much flour as you can.
Stir in cranberries.
Add lemon peel.
Work in remaining flour with hands if mixture is crumbly.
(If you don't have colored sugar you can make it by mashing together sugar with a few drops of food coloring.)
Shape dough in 1/2, 3/4, or 1- inch balls; rolling in sugar.
Arrange 1 inch apart on cookie sheets.
Bake 10 minutes for 1/2-inch, 13 minutes for 3/4 inch, and 15 minutes for 1-inch cookies, or until the bottoms are lightly browned. Transfer to wire rack to cool.
Makes 36 (1-inch) cookies.
Store in airtight container at room temperature up to 5 days. Freeze up to 2 months.
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