1 c. flour
1 t. baking powder
1/2 t. cinnamon
1/2 c. butter
1/2 c. sugar
1/3 c. brown sugar
1/2 t. lemon zest
1 1/2 c. pecans
1 1/2 c. chopped fresh cranberries
Cream butter, sugars, and lemon peel. Beat in egg and vanilla.
beat in flour, baking powder, and cinnamon. Stir in pecans and cranberries.
Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake 10 to 12
minutes at 350, until golden. Let cool slightly before removing to cooling racks.
Frost when cool.
1 c. confectioner's sugar,
2 T. milk
1/4 t. lemon zest.
These freeze well, but if you ice them before you freeze them, unwrap the cookies to thaw.
Otherwise just wait and frost them when they come out of the freezer.