Cm's Cranberry Lemon Iced Drops

Total Time
15 mins
15 mins

These are my new favourite cookie, courtesy Cookimonster from CT. These are jaw-droppingly good.

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  1. Combine flour, baking powder and cinnamon; set aside.
  2. Cream butter, sugars and zest until light and fluffy.
  3. Beat in egg and vanilla.
  4. Gradually beat in flour mixture.
  5. Stir in pecans and cranberries.
  6. Drop by teaspoonfuls 2-inches apart onto greased cookie sheets.
  7. Bake at 350° for 12-15 minutes, until golden.
  8. Cool 5 minutes before removing from cookie sheet.
  9. Whisk together ingredients for lemon icing.
  10. When cool, drizzle with lemon icing.
Most Helpful

5 5

I really like this cookie - I did modify a bit and make it more about lemon and cranberry and took out the cinnamon and added zest of 1 whole lemon, 1/2 t of almond extract and juice of 1/2 a lemon and I love the zing. Chopped pecans or some pine nuts for crunch would also be a nice touch....This is one I will come back to again - so quick and tasty.

5 5

Really tasty, different cookie with some zing! I also left out the cinnamon and added more lemon... orange zest could be nice for change, too.

5 5

Wonderful cookies! I doubled the recipe to use up a whole 12oz bag of cranberries and used 1/2 unsalted butter and 1/2 Crisco baking stick (what I had on hand). The only other change I made was to use walnuts instead of pecans because that's what I had on hand. I coarsly chopped half of the cranberries and finely chopped the rest along with the nuts in my food processor. I left some of the cookies un-iced because they are awesome either way and my hubby loved them plain. Using a non-stick cookie sheet, I didn't need to grease the pan. Thanks for sharing this great recipe!