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