Cranberry Lemon Cookies

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 egg
             1 1/2 c. pecans
             1 1/2 c. chopped fresh cranberries

 Cream butter, sugars, and lemon peel. Beat in egg and vanilla.  Gradually
             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.

 Icing:
 whisk together
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.
---

 Return to CHRISTMAS Index here
Return to GROWLIES Index here