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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 38g Recipe makes 24 cookies) |
||
| Calories 154 | ||
| Calories from Fat 81 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.1g | 13% | |
| Saturated Fat 3.0g | 14% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 19mg | 6% | |
| Sodium 47mg | 1% | |
| Potassium 55mg | 1% | |
| Total Carbohydrate 17.9g | 5% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 12.6g | ||
| Protein 1.5g | 3% | |
Cm's Cranberry Lemon Iced Drops
24 -36 cookies
Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 cup butter
- 1/2 cup sugar
- 1/3 cup firmly packed brown sugar
- 1/2 teaspoon grated lemon zest
- 1 large egg
- 1 teaspoon vanilla
- 1 1/2 cups pecans
- 1 1/2 cups chopped fresh cranberries
- lemon frosting
- 1 cup confectioners' sugar
- 2 tablespoons milk
- 1/4 teaspoon grated lemon zest
Directions
1
Combine flour, baking powder and cinnamon; set aside.2
Cream butter, sugars and zest until light and fluffy.3
Beat in egg and vanilla.4
Gradually beat in flour mixture.5
Stir in pecans and cranberries.6
Drop by teaspoonfuls 2-inches apart onto greased cookie sheets.7
Bake at 350° for 12-15 minutes, until golden.8
Cool 5 minutes before removing from cookie sheet.9
Whisk together ingredients for lemon icing.10
When cool, drizzle with lemon icing.
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- Course > Desserts > Cookies & Brownies > Drop
- Main Ingredient > Fruit > Citrus > Lemon
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Seasonal > Winter
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Chef #766809
On Feb 18, 2008
WOW..these are amazing..much better than I could have imagined..and easy! Top of the list for these
From: Carianne
On Dec 21, 2004
These are great! Really, more like 4.5 stars...I had to guess what temp to cook them at--I used 350 degrees. Also a few more modifications: I used chopped hazelnuts instead of pecans, subbed half of the sugar with Splenda, and dropped by tablespoons onto cookie sheet. These are zippy and good--even with out the icing (I snuck a few before I iced them). THANKS!
From: spatchcock
On Nov 6, 2004
Just made these, S'kat, and they are WONDERFUL! Moist, tangy, sweet, interesting little cookies! DH, who really only likes molasses cookies or oatmeal cookies, loved these. They are adorable, too. Will definitely include these in my Christmas cookie packages!
From: AngelicFantasia
On Dec 28, 2004
These are really great if you like tangy and sweet together. They are simple to make, too. I followed the recipe as written EXCEPT I added more lemon zest and I even added a little lemon juice to the icing. The cookies came out perfectly. Thanks!!
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