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