Cms Cranberry Lemon Iced Drops Recipes

CM'S CRANBERRY LEMON ICED DROPS

Steps:

• Combine flour, baking powder and cinnamon; set aside.
• Cream butter, sugars and zest until light and fluffy.
• Beat in egg and vanilla.
• Gradually beat in flour mixture.
• Stir in pecans and cranberries.
• Drop by teaspoonfuls 2-inches apart onto greased cookie sheets.
• Bake at 350° for 12-15 minutes, until golden.
• Cool 5 minutes before removing from cookie sheet.
• Whisk together ingredients for lemon icing.
• When cool, drizzle with lemon icing.

CRANBERRY-LEMON COOKIES

Steps:

• Preheat the oven to 375˚ F. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and 1 tablespoon lemon zest. Beat in the flour mixture until completely combined, then fold in 1 1/2 cups chopped cranberries.
• Scoop the dough into golf ball-size balls and arrange about 2 inches apart on 2 unlined baking sheets. Gently press the remaining 1/2 cup chopped cranberries into the tops of each cookie. Bake until slightly golden around the edges, 15 to 17 minutes. Remove the cookies and transfer to a rack set over a baking sheet.
• Make the glaze: Put the confectioners' sugar in a medium bowl. Whisk in the lemon juice and remaining 1 tablespoon lemon zest until smooth. Drizzle on the cookies and let set.