Zesty Cranberry Lemon Cookies
Cranberry and lemon star in this winning drop cookie with fluffy frosting
from Liz Bannon of Port Washington, which was adapted from a recipe in a
Taste
of Home cookbook.
Makes about 30 cookies
1 cup (2 sticks) butter, room temperature
1/2 cup granulated sugar
1/2 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons lemon juice
2 cups flour
1/2 teaspoon cream of tartar¾ teaspoon grated lemon peel
1/4 teaspoon salt
3/4 cup fresh cranberries, chopped into small pieces
Frosting (see recipe)
Lemon peel slivers and whole cranberries for garnish (optional)
In large bowl, beat butter and sugars until fluffy. Add egg, then vanilla
and lemon juice. In separate bowl, combine flour, cream of tartar, lemon
peel
and salt. Add flour mixture to butter mixture slowly. Stir in cranberries
and chill 2 hours.
When ready to bake, preheat oven to 350 degrees.
Roll dough into 1-inch balls and set 2 inchesapart on greased cookie sheets.
Flatten cookies with a glass dipped in sugar.
Bake in preheated oven 12 to 14 minutes or until cookie edges begin to
brown.
While cookies bake, make frosting.
When cookies are done, remove from oven and cool on cookie sheets, then
transfer to wire racks and cool completely. When cool, top with frosting. If
desired,
decorate tops of cookies with a sliver of lemon peel and half a cranberry.
Serve chilled or at room temperature.
Frosting:
1/3 cup (2/3 stick) butter, room temperature
1 1/2 cups powdered sugar3 to 4 tablespoons milk
1/2 teaspoon grated lemon peel
In medium bowl, combine butter and sugar and beat until well combined. Add
milk slowly until mixture reaches light, creamy consistency.
Add lemon peel and mix well.
----- Original Message -----
From: "leverenz" <[email protected]>
To: <[email protected]>
Sent: Friday, December 04, 2009 8:19 AM
Subject: Re: [CnD] Zesty Cranberry Lemon Cookies
What was the frosting recipe?
thanks
Dee
----- Original Message -----
From: "Jan Bailey" <[email protected]>
To: <[email protected]>
Sent: Friday, December 04, 2009 6:24 AM
Subject: [CnD] Zesty Cranberry Lemon Cookies
Zesty Cranberry Lemon Cookies
Cranberry and lemon star in this winning drop cookie with fluffy frosting
from Liz Bannon of Port Washington, which was adapted from a recipe in a
Taste
of Home cookbook.
Makes about 30 cookies
1 cup (2 sticks) butter, room temperature
1/2 cup granulated sugar
1/2 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons lemon juice
2 cups flour
1/2 teaspoon cream of tartar¾ teaspoon grated lemon peel
1/4 teaspoon salt
3/4 cup fresh cranberries, chopped into small pieces
Frosting (see recipe)
Lemon peel slivers and whole cranberries for garnish (optional)
In large bowl, beat butter and sugars until fluffy. Add egg, then vanilla
and lemon juice. In separate bowl, combine flour, cream of tartar, lemon
peel
and salt. Add flour mixture to butter mixture slowly. Stir in cranberries
and chill 2 hours.
When ready to bake, preheat oven to 350 degrees.
Roll dough into 1-inch balls and set 2 inchesapart on greased cookie sheets.
Flatten cookies with a glass dipped in sugar.
Bake in preheated oven 12 to 14 minutes or until cookie edges begin to
brown.
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_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
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[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
