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butter granulated sugar replacement powdered sugar eggs vanilla lemon juice flour cream of tartar candied lemon peel salt cranberries butter powdered sugar milk candied lemon
Viewed: 28 - Published at: a year agoIngredients
- 1 cup butter room temperature
- 1/2 cup granulated sugar replacement
- 1/2 cup powdered sugar
- 1 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons lemon juice
- 2 cups flour, all-purpose
- 1/2 teaspoon cream of tartar
- 3/4 teaspoon candied lemon peel
- 1/4 teaspoon salt
- 3/4 cup cranberries fresh, chopped into small pieces
- 13 cup butter room temperature
- 1 1/2 cups powdered sugar
- 4 tablespoons milk
- 1/2 teaspoon candied lemon peel
Method
- In large bowl, beat butter and sugars until fluffy.
- Add egg, then vanilla and lemon juice.
- In separate bowl, combine flour, cream of tartar, lemon peel and salt.
- Add flour mixture to butter mixture slowly.
- Stir in cranberries and chill 2 hours.
- When ready to bake, preheat oven to 350F (180C).
- Roll dough into 1-inch balls and set 2 inchesapart on greased cookie sheets.
- Flatten cookies with a glass dipped in sugar.
- Bake in preheated oven 12 to 14 minutes or until cookie edges begin to brown.
- While cookies bake, make frosting.
- When cookies are done, remove from oven and cool on cookie sheets, then transfer to wire racks and cool completely.
- When cool, top with frosting.
- If desired, decorate tops of cookies with a sliver of lemon peel and half a cranberry.
- Serve chilled or at room temperature.
- For the frosting:
- In medium bowl, combine butter and sugar and beat until well combined.
- Add milk slowly until mixture reaches light, creamy consistency.
