Recipe for Lemon Cranberry Cookies

Although lemon and cranberry don't seem like a natural pairing, the flavors complement each other well in this cookie recipe. Try these lemon cranberry cookies with an herbal tea for a nice morning treat. Ingredients: 1/2 cup (8 tablespoons) butter 3/4 cup sugar grated peel of 2-3 lemons 1 teaspoon vanilla extract 1/8 teaspoon baking powder 1/2 teaspoon salt 1 large egg 1 1/2 cups King Arthur Unbleached All-Purpose Flour 2 cups dried cranberries Recipe: Preheat the oven to 425 degrees. Grate the peel of 2-3 lemons. If you like your cookies more lemon-y and tart,  grate more! Beat the butter, sugar, grated peel, vanilla extract, baking powder, and salt in a bowl until combined. Add one egg and beat until it is incorporated. It's okay if it looks slightly curdled. Add the all-purpose flour and beat to incorporate. Stir in dried cranberries by hand until your batter looks like this: Scoop your cookies onto a baking sheet with a teaspoon-sized scooper: Bake for 8-9 minutes at 425 degrees until they are barely golden brown around the edges. Keep an eye on the oven! Remove the cookies from the oven and let cookies cool on the pan for a few minutes before transferring to a cooling rack.