Fresh Cranberry Lemon Drop Cookies

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.

Cranberry Lemon cookies 1

INGREDIENTS

  • 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

LEMON GLAZE

  • 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.

Cranberry Lemon 2

Diced fresh cranberries give these little lemon balls a pretty pop of colour.

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.

Orange Gingerbread Cookies

The first time I tasted these orange ginger cookies, I knew we needed the recipe!  Thanks Courtney for supplying that courtesy of Nana Patti Collins ….. just wait until you try these.

Orange Ginger 1

Preheat oven to 365 F.

  • 1 cup soft butter
  • 1 1/2 cups sugar
  • 1 egg
  • 4 tsp orange peel
  • 2 tbsp corn syrup
  • 3 cups all purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp salt
  • 1/2 tsp cloves

Cream butter & sugar until light and fluffy, add egg, orange peel & corn syrup.

Sift dry ingredients together and add gradually to creamed mixture.

Orange Ginger 2

Wrap and chill in the fridge for at least 30 minutes.

Orange Ginger 3

Roll between sheets of parchment paper (to 1/4″ thickness”) and cut.  (or form into a log and chill to slice and bake) These cookies do spread out quite a bit so leave lots of room between each one.

Bake at 365 for 9 minutes.