Lemon Cranberry (Printable Version)
# What You’ll Need:
01 -
1 large lemon—zest and juice kept apart.
02 -
2/3 cup regular sugar.
03 -
2 large yolks from eggs.
04 -
1/2 cup sanding sugar.
05 -
1 teaspoon real vanilla.
06 -
1 1/2 cups fresh cranberries.
07 -
2 1/3 cups plain flour.
08 -
1 cup butter, nice and soft.
09 -
2 teaspoons lemon juice.
10 -
1 1/2 cups powdered sugar.
# Steps To Make It:
01 -
Dust with sanding sugar on top and wait until firm.
02 -
Drizzle glaze in a zigzag on each cookie.
03 -
Whisk together the powdered sugar and lemon juice until smooth.
04 -
Leave them on the pan for a few minutes, then lift onto a rack.
05 -
Pop in the oven for 10 minutes.
06 -
Gently press a fresh cranberry onto each dough ball.
07 -
Coat the dough rounds in sanding sugar.
08 -
Scoop out dough with a spoon and shape little rounds.
09 -
Add in the flour until just mixed, don’t overdo it.
10 -
Stir in egg yolks and vanilla—mix until smooth.
11 -
Beat butter into the sugar mix and whip it until fluffy.
12 -
Work lemon zest into your sugar so it looks a bit yellow.
13 -
Set oven at 350°F and lay out parchment on your tray.
# Extra Notes:
01 -
Rub zest into sugar right away so you really get that lemon kick.
02 -
Go for fresh cranberries, skip the dried kind.
03 -
Hold off on glazing if you’re making these in advance.