These buttery little morsels are a great combination of shortbread richness with the tart hint of cranberry and lemon. When I had the first one I thought …. Hmmmm, okay, they are good but maybe not my favourite cookie – however, next thing I knew I was reaching for a second cookie and now I just can’t stop.
- 2 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup white sugar
- 2 Tbsp lemon zest
- 1 cup unsalted butter at room temperature
- 1 egg
- 1 tsp vanilla extract
- 1 cup fresh cranberries, diced finely
- 1/3 cup powdered icing sugar
- 1 Tbsp lemon juice
In a medium size bowl combine the flour, baking powder and salt. Set aside.
In a large bowl rub the lemon zest into the sugar until moist and fragrant. Add the butter to the lemon sugar and beat until light and fluffy, go for at least 3-5 minutes. Add the egg and vanilla, mixing until smooth and creamy.
Add the flour mixture, mixing until just incorporated. Fold in the cranberries by hand.
Cover and chill for at least 30 minutes.
Preheat oven to 350 F. Gently form the dough into small balls and bake for 13-15 minutes on parchment lined cookie sheets. They spread out a little but not too much so you can put quite a few on each cookie sheet.
Let cookies cool slightly before moving them to a rack to cool completely.
To make the glaze, mix the powdered sugar and lemon juice together and drizzle over completely cooled cookies. I used a pastry brush for this step to allow the whole top to get a shiny finish. Watch your glaze mixture carefully, you just want it loose enough to brush or drizzle with either clumping or just running off the cookie.