Cranberry lemon cookies
Favorite. Cookies. Ever.
INGREDIENTS:
- 3 eggs
- 2 cups of sugar
- 3/4 cup softened butter
- 1 tsp vanilla
- 2.5 cups flour
- 12oz fresh cranberries (either frozen or cool from the fridge work well)
- 1 cup white chocolate chips
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice and more if needed
Recipe:
- Preheat oven to 350
- With a mixer beat eggs and sugar for 5-7 minutes - should double in size, be thickened, light in color, and form a ribbon when you lift the paddle out of the bowl. DONT SKIP THAT STEP!
- Add the butter and vanilla. Beat for 2 more minutes. Stir in the flour till JUST combined.
- With a silicone spatula or spoon, mix in the cranberries and white chocolate chips.
- Using a 2 tablespoon scoop, portion the cookies on a parchment lined baking sheet about 6-8 to a regular sheet (these cookies are large and spread!)
- Bake for 18 minutes or a few minutes more. They will have golden brown edges. The tops might look undercooked.
- Remove from the oven and let cool for 5 minutes on baking sheet before you transfer to a wire rack to finish cooling.
- Mix the powdered sugar and lemon juice with a whisk. Then drizzle the glaze overtop of cooled cookies. Allow them to fully set before you place in a storage container.

I will definitely try these. They are sure to be a favorite also
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