Cm's Cranberry Lemon Iced Drops

Name: Cm's Cranberry Lemon Iced Drops
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24-36 cookies
Ingredients: 1 cup flour; 1 teaspoon baking powder; 1/2 teaspoon cinnamon; 1/2 cup butter; 1/2 cup sugar; 1/3 cup firmly packed brown sugar; 1/2 teaspoon grated lemon zest; 1 large egg; 1 teaspoon vanilla; 1 1/2 cups pecans; 1 1/2 cups chopped fresh cranberries; lemon frosting; 1 cup confectioners' sugar; 2 tablespoons milk; 1/4 teaspoon grated lemon zest

Submitted by skat5762

"These are my new favourite cookie, courtesy Cookimonster from CT. These are jaw-droppingly good."

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photo by Juliedont

Ready In:: 30mins
Ingredients:: 15
Yields:: 24-36 cookies

ingredients

1 cup flour
1 teaspoon baking powder
¹⁄₂ teaspoon cinnamon
¹⁄₂ cup butter
¹⁄₂ cup sugar
¹⁄₃ cup firmly packed brown sugar
¹⁄₂ teaspoon grated lemon zest
1 large egg
1 teaspoon vanilla
1 ¹⁄₂ cups pecans
1 ¹⁄₂ cups chopped fresh cranberries
lemon frosting
1 cup confectioners' sugar
2 tablespoons milk
¹⁄₄ teaspoon grated lemon zest

directions

Combine flour, baking powder and cinnamon; set aside.
Cream butter, sugars and zest until light and fluffy.
Beat in egg and vanilla.
Gradually beat in flour mixture.
Stir in pecans and cranberries.
Drop by teaspoonfuls 2-inches apart onto greased cookie sheets.
Bake at 350° for 12-15 minutes, until golden.
Cool 5 minutes before removing from cookie sheet.
Whisk together ingredients for lemon icing.
When cool, drizzle with lemon icing.

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Reviews

I really like this cookie - I did modify a bit and make it more about lemon and cranberry and took out the cinnamon and added zest of 1 whole lemon, 1/2 t of almond extract and juice of 1/2 a lemon and I love the zing. Chopped pecans or some pine nuts for crunch would also be a nice touch....This is one I will come back to again - so quick and tasty.

Juliedont
Really tasty, different cookie with some zing! I also left out the cinnamon and added more lemon... orange zest could be nice for change, too.

rosslare
Wonderful cookies! I doubled the recipe to use up a whole 12oz bag of cranberries and used 1/2 unsalted butter and 1/2 Crisco baking stick (what I had on hand). The only other change I made was to use walnuts instead of pecans because that's what I had on hand. I coarsly chopped half of the cranberries and finely chopped the rest along with the nuts in my food processor. I left some of the cookies un-iced because they are awesome either way and my hubby loved them plain. Using a non-stick cookie sheet, I didn't need to grease the pan. Thanks for sharing this great recipe!

Greffete
WOW..these are amazing..much better than I could have imagined..and easy! Top of the list for these

mosimpkins
These are really great if you like tangy and sweet together. They are simple to make, too. I followed the recipe as written EXCEPT I added more lemon zest and I even added a little lemon juice to the icing. The cookies came out perfectly. Thanks!!

AngelicFantasia

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Tweaks

These are great! Really, more like 4.5 stars...I had to guess what temp to cook them at--I used 350 degrees. Also a few more modifications: I used chopped hazelnuts instead of pecans, subbed half of the sugar with Splenda, and dropped by tablespoons onto cookie sheet. These are zippy and good--even with out the icing (I snuck a few before I iced them). THANKS!

Carianne