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Cranberry Lemon Cookies
1/2 C butter
1/2 C sugar
1/3 C brown sugar
1/2 tsp. lemon zest
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 350° 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 (powdered) sugar, 2 Tbsp milk, and 1/4
tsp. lemon zest.