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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Cranberry Cookies Recipe

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This recipe for Lemon Cranberry Cookies is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter, softened
⅔ cup sugar
2 large egg yolks
1 teaspoon vanilla extract
2⅓ cups all-purpose flour
½ cup sanding sugar
1½ cups fresh cranberries, washed and patted dry
1 large lemon, zested and juiced (keep zest and juice separate)
1½ cups confectioner's sugar

Preheat oven to 350°. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a mixing bowl, combine sugar and lemon zest to create lemon-infused sugar. The sugar will turn pale yellow when ready.
Add the softened butter and beat until light and fluffy.
Mix in egg yolks and vanilla extract, blending until smooth.
Gradually add flour, mixing just until combined. Avoid overmixing.
Roll dough into 2-tsp portions, then roll each ball in sanding sugar. Place on the prepared baking sheet.
Gently press a cranberry into the center of each cookie.
Bake for 10 minutes. Allow cookies to cool on the baking sheet for 3-5 min before transferring them to a wire rack.
In a bowl, whisk confectioner�s sugar with about 2 tsp of lemon juice to make a glaze.
Pour glaze into a sandwich bag, cut a small tip in one corner, and drizzle glaze over the cookies in a zigzag pattern.
Sprinkle with sanding sugar. Let glaze harden before storing cookies.
Directions:
Directions:

 

 

 

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