Cranberry Lemon Cookies...(pic)

17 years ago

Jenn posted these over 2 years ago, and I have wanted to make them ever since. I finally did.

I have to admit, I had my doubts when - for the first time ever - I tried a raw cranberry while mixing them up...wow! I couldn't imagine these turning out edible - LOL. BUT - they are fantastic! As you can see from the closeup, they make a really nice chewy thin cookie (at least mine did!) and the flavor combination is fantastic. Jenn, if you're around, thank you!

Stacy

Cranberry Lemon Cookies -Jenn

A wonderful cookie I discovered at Gail's Recipe Swap. They freeze well, but thaw them before adding icing. I posted this last year and got quite a few comments from people who said everyone loved them.

* 1/2 C butter

* 1/2 C sugar

* 1/3 C brown sugar

* 1/2 tsp. lemon zest

* 1 egg

* 2 tsp. vanilla

* 1 C flour

* 1 tsp. baking powder

* 1/2 tsp. cinnamon

* 1-1/2 C chopped pecans (I use walnuts)

* 1-1/2 C chopped fresh cranberries

Cream butter, sugars, and lemon zest. Beat in egg and vanilla.

Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries.

Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool.

ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest.

(I had one with the icing and one without - both are great. The icing is very thin - just a drizzle...)

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Comments (23)

User
17 years ago
OOOH Stacy, I'm drinking a cup of coffee and would love one of your cookies. That cookie is so pretty with the red cranberries. It will look beautiful on your Christmas cookie tray.

Ann
jenn
17 years ago
You're very welcome, Stacy! I am so glad you tried and liked them. As you mentioned, I found the recipe elsewhere and it was such a hit I kept it in the "must-have" cookie list for the holidays. I just posted the recipe over on the thread asking for citrus recipes.

Here's a pic of the ones I made last year... I think the icing is so delicious that I wouldn't leave it off. :-)
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Thanks, Sherri. I'm going to try this one first: Yield: about 2 dozen cookies Prep Time: 15 minutes Cook Time: 20 minutes Cranberry Butter Cookies with Lemon Glaze Ingredients: For the cookies: 3 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 cup powdered sugar 1 large egg yolk 1/4 cup freshly squeezed lemon juice 1/2 teaspoon vanilla extract 1/3 cup coarsely chopped dried cranberries For the glaze: 1 ½ cups powdered sugar 1 tablespoon lemon juice, plus more as needed 1 teaspoon lemon zest Directions: Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper. To make the cookies: 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. To make the glaze: 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!) SOURCE: RecipeGirl.com
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Terri_PacNW
17 years ago
Those are beautiful..I made some muffins a few weeks back that I used chopped up fresh cranberries, and a lemon(juice and zest)in...DELISH..never eaten a cranberry baked like that...I have them tucked in the freezer and I warm one with tea now and then.
stacy3
Original Author
17 years ago
ooooh, Jenn, those are so pretty! I will save the rest of them to frost tomorrow. I like the chopped cranberries on the top, too! And yours look much thicker than mine....hmmmm. (oh and I'm glad you added the note - mine took a couple minutes more, as well.)
jenn
17 years ago
Stacy, I can't explain the thickness... I probably refrigerated the dough first and spooned it onto the pan while still somewhat chilled.
shaun
17 years ago
Very festive looking cookies!
bons
17 years ago
I just made these - they are wonderful!! I scooped them with my small scoop, and refrigerated the cookie sheet for about 20 minutes before baking. They came out higher like yours, Ann.

Do you think these will freeze well?

Bonnie
lakeguy35
17 years ago
Stacy/Jenn...the lady that manages the gas station/country store up at the lake always had a plate of these (her version) for the locals this time of the year. I don't live there anymore and just may add these to my baking list this weekend. Thanks for sharing and posting the pic and recipe! I'm missin' Marty and the rest of the locals lately....

David
trixietx
17 years ago
Those look so good and festive. I will have to add them to my Christmas cookie making list. Thanks for the recipe!
jenn
17 years ago
Bonnie -- Yes, they freeze very well. Ice them after they're thawed.
woodie
17 years ago
Thanks Jenn and Stacy! I have the last cookie sheet in the oven, they're great! I haven't iced them yet and they taste great just plain, but I trust your icing judgment, Jenn, and will ice them a little later! I knew that when the batter tasted great so would the cookies :)
craftyrn
17 years ago
Wow-- wish I had seen these last week-- still-- maybe I'll bake up a batch anyway-- love cranberries
lyndaluu2
17 years ago
Copies and pasted....will make some of these today!!
Will add to the plates of cookies for the neighbors.
Thanks for the recipe and pics.

Linda
dedtired
17 years ago
I sure wish I could reach right in and grab one. They are so pretty and I'm sure they are delish.
jane__ny
17 years ago
I've made them with Craisins? and were delicious.
marys1000
17 years ago
Well I bought cranberries and a bag of lemons......now if I could buy a non-procrastication kit.......
beachlily z9a
17 years ago
Does anyone have time to answer a quick question? I used my home-grown Myers lemons for the zest in this recipe. I do intend to make the glaze, but wondered if I could substitute lemon juice for the milk and eliminate the zest in the glaze? Any thoughts on this??? These were very easy and oh so pretty! Thanks!

Arlene
stacy3
Original Author
17 years ago
hmmmm. arlene. I'd give it a try, but I am for sure not the master baker around here. The lemon taste in the glaze is very subtle but definitely cuts the sweetness of the conf sugar...but then, I don't also know about how juice would work with the consitency??? anyone?

For one cup of sugar, I'd say it's worth a try...
beachlily z9a
17 years ago
Stacy, exactly what I thought. I'll post tomorrow and provide an answer. The key to the question is that Meyers lemons are low acid--not nearly as strong as regular lemons. I might try both ways.

Thanks!!
bons
17 years ago
I added the zest, milk, plus a little bit of fresh (Eureka) lemon juice. I like a strong lemon flavor. It came out great.

Bonnie
jen9
17 years ago
are the nuts an essential ingredient to these cookies? my daughter has a nut allergy, so are looking for new recipes w/o nuts. I would appreciate your thoughts.
goodfun58
17 years ago
We made these yesterday and I used half lemon juice and half milk plus the yest and all I can say is they are gone this morning. Everyone loved them. Thank you, thank you, for sharing this recipe.

Sue
woodie
17 years ago
Jen, my opinion would be that you could leave the nuts out - there is a similar recipe on the recipe exchange right now that has nuts as an "optional" ingredient.

When I make oatmeal raisin or chocolate chip cookies, I sometimes include nuts and sometimes not.

Here is a link that might be useful: Cranberry O range Cookies

Cranberry Lemon Cookies...(pic)

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Cranberry Lemon Cookies...(pic)

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