Lemon-Cranberry Cookies
By: Emily Jelassi
Published: Monday, October 18, 2010 - 1:08pm

Ingredients




1 cup unsalted butter, room temperature
1 large egg
3 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons grated lemon zest
1 cup granulated sugar
1/2 cup sour cream
1/4 teaspoon baking powder
1 cup cranberries, dried

Preparation

1 Preheat oven to 350F. Line baking sheets with parchment paper (or silpats) and set aside. 2 In the bowl of an electric mixer, fitted with a paddle attachment, beat the butter and sugar until combined.  Add egg and beat to combine.  Beat in sour cream. 3 In a medium bowl, whisk the flour, baking powder and salt.  Add the cranberries and lemon zest; stir to combine.  Add to the butter mixture, beating to combine. 4 Drop dough by level teaspoonfuls onto baking sheets. Leave 1 1/2 inches between cookies.  Bake until puffed and golden around the edges, about 15 minutes.  Cool 5 minutes and remove to rack to cool completely. 5 Makes about 12 dozen cookies.

About


I sometimes leave out the lemon zest and substitute 1 cup of dark chocolate chips.  It's a totally different flavor, but incredibly addictive!