Lemon Cranberry Butter Cookies


For the Cookie:

3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened
1 cup powdered sugar
1 large egg yolk
1/4 cup freshly squeezed lemon juice
1/2 teaspoon vanilla extract
1/3 cup chopped Mariani Dried Cranberries

For the Lemon Glaze:
1 3/4 cup powdered sugar
1/4 cup lemon juice
1 teaspoon butter


1. Preheat the oven to 350°F. Line the cookie sheet with parchment paper.
2. For the Cookies: In a small bowl, whisk together the flour, baking powder and salt; set aside. Using an electric mixer to cream the butter and half of the powdered sugar until light and fluffy, about 2-3 minutes. On low speed, mix in the egg yolk, lemon juice and vanilla until Incorporated. Add the dry ingredients, mixing on low speed just until combined. Gently fold in the Mariani Dried Cranberries. If the dough is crumbly, use your hands to knead the dough gently until it comes together. Roll the dough into 1-inch size balls and place 1 to 2 inches apart on the prepared cookie sheet. Bake for 18 to 20 minutes or until lightly golden brown.
3. Remove from oven and cool.
4. For the Lemon Glaze: Combine the sugar and lemon juice. Add in the butter and then microwave on high for 45 seconds. Whisk until smooth, making sure there are no lumps. Let sit for a few minutes and drizzle over the cookies.