Name: Welsh Cranberry Skillet Cookies
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: about 36 cookies
Ingredients: 2 cups all-purpose flour, plus more for dusting; 1 3/4 cups sugar, plus more for sprinkling; 2 1/2 teaspoons baking powder; 1 teaspoon finely grated lime zest; 1/2 teaspoon ground cardamom; 1/2 teaspoon salt; 1 stick unsalted butter, diced, plus 4 tablespoons melted; 3/4 cup dried cranberries; 2 large eggs; 2 tablespoons heavy cream

Directions

Whisk the flour, 3/4 cup sugar, the baking powder, lime zest, cardamom and salt in a medium bowl. Work in the diced butter with your fingertips until the mixture looks sandy. Stir in the dried cranberries. Lightly beat the eggs and heavy cream in a small bowl, then stir into the flour mixture to make a shaggy dough. Transfer to a sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, about 1 hour.
Roll out the dough on a generously floured surface until about 1/4 inch thick. Cut out circles with a 1 1/2- to 2-inch round cookie cutter; arrange in a single layer on a baking sheet. Refrigerate until ready to cook, at least 30 minutes and up to 1 hour.
Heat a large skillet or griddle over medium-low heat. Put the remaining 1 cup sugar in a medium bowl. Working in batches, brush the skillet with melted butter, then add the dough rounds. Cook until lightly browned and cooked through, 4 to 5 minutes per side. (Brush the skillet with more butter between batches.) Toss the warm cookies in the sugar, then transfer to racks to cool completely. Store in an airtight container for 3 to 5 days; the texture actually improves after a day.

Photograph by Ryan Dausch

Welsh Cranberry Skillet Cookies

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