Lemon-Cranberry Cookies

Photo: Emily Jelassi

Ingredients

1 cup unsalted butter, room temperature

1 large egg

3 cups all-purpose flour

1/4 teaspoon salt

2 tablespoons grated lemon zest

1 cup granulated sugar

1/2 cup sour cream

1/4 teaspoon baking powder

1 cup cranberries, dried

Preparation

Preheat oven to 350F. Line baking sheets with parchment paper (or silpats) and set aside.

In the bowl of an electric mixer, fitted with a paddle attachment, beat the butter and sugar until combined. Add egg and beat to combine. Beat in sou r cream.

In a medium bowl, whisk the flour, baking powder and salt. Add the cranberries and lemon zest; stir to combine. Add to the butter mixture, beating to combine.

Drop dough by level teaspoonfuls onto baking sheets. Leave 1 1/2 inches between cookies. Bake until puffed and golden around the edges, about 15 minutes. Cool 5 minutes and remove to rack to cool completely.

Makes about 12 dozen cookies.