Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
From: Food Network Magazine
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
From: Food Network Magazine
Cranberry-Lemon Cookies
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- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: about 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 161
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 29 mg
- Sodium
- 51 mg
This tart, sweet and cakey cookie is loaded with plump cranberries and a punch of sweet-tart lemon. They're a colorful and fresh-tasting addition to any holiday cookie plate!
- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: about 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 161
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 29 mg
- Sodium
- 51 mg
Ingredients
Directions
- 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.
