Cranberry Lemon Cookies
Source: Gail's recipe swap (posted by Jenn)
1/2 cup butter
1/2 cup sugar
1/3 cup brown sugar
1/2 tsp lemon zest
1 egg
2 tsp vanilla
1 cup flour
1 tsp baking powder
1/2 tsp cinnamon
1-1/2 cup chopped pecans
1-1/2 cup chopped fresh cranberries (Cindy's note - I sometimes use dried cranberries)
Cream butter, sugars, and lemon zest. Beat in egg and vanilla.
Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries.
Drop by teaspoonfuls 2 inches apart on greased baking sheets.
Bake at 350F for 10 to 12 minutes, or until golden.
Let cool slightly before removing to cooling racks. Frost when cool.
ICING: Whisk together 1 cup confectioner's sugar, 2 T milk, and 1/4 tsp lemon zest.