Ingredients
Scale
- 1 cup butter, (softened)
- 2/3 cup sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 1/3 cups all purpose flour
- 1/2 cup sanding sugar
- 1 1/2 cups fresh cranberries, (washed and patted dry)
- 1 large lemon, (zested first and then juiced – keep zest and juice separate)
- 1 1/2 cups confectioner's sugar
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a mixing bowl, beat together the sugar and lemon zest to create lemon sugar. The sugar will turn a pale yellow when done.
- Add the butter and beat to combine until light and fluffy.
- Next, add in the egg yolks and vanilla extract. Beat to combine.
- Add the flour and mix into the butter mixture until just combined. Don't over mix.
- Portion into two-teaspoons and roll into balls. Roll each ball into the sanding sugar and place on the prepared baking sheet.
- Push a single cranberry into the center of the cookie.
- Bake for 10 minutes. Remove from oven and allow cookie to cool on the baking sheet for 3-5 minutes. Transfer the cookies to a wire cooling rack to finish cooling.
- Once cooled, place the confectioner’s sugar into a bowl and add about two teaspoons of lemon juice. Whisk to form a glaze.
- Transfer the mixture to a sealable sandwich bag and cut a small tip from one of the lower corners. Use the bag to drizzle the glaze over the cookies in a zigzag pattern. Once done, top with a sprinkling of sanding sugar. Allow glaze to firm up and harden before packaging cookies for storage.