The original recipe coated these cookies with colored nonpareils, but that didn't appeal to me, plus I didn't have any on hand. I have used plain sugar, which shows off the cranberries and makes it attractive. But I rather like the taste of these with the powdered sugar. Try some of each and decide which you like best.
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 cup finely chopped dried cranberries*
- 2 teaspoon finely shredded lemon peel
- 1/2-1 cup powdered sugar for rolling in after baking (Optional)
1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. Beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar. Beat until combined, scraping bowl. Beat in vanilla. Beat in as much of the flour as you can with the mixer. Stir in cranberries, lemon peel, and any remaining flour (use your hands to work in flour, if mixture seems crumbly).
2. Shape mixture into 3/4- or 1-inch balls.( Roll dough balls in sugar now or in powdered sugar after baking). Arrange balls 1 inch apart on prepared cookie sheets.
3. Bake in the preheated oven for 13 minutes for 3/4-inch balls, or 15 minutes for 1-inch balls, or until bottoms of cookies are light brown. Transfer to wire racks and let cool. (Or roll in powdered sugar while still warm)
Makes about 72 3/4-inch cookies or 36 1-inch cookies.
*Tip: Place dried cranberries in a food processor. Cover and process until finely chopped. Or finely chop cranberries by hand.