Lemon Cranberry Cookies

Ingredients:

• 1 cup butter, softened
• 2/3 cup sugar
• 2 large egg yolks
• 1 tsp vanilla extract
• 2 1/3 cups all-purpose flour
• 1/2 cup sanding sugar
• 1 1/2 cups fresh cranberries
• Zest of 1 large lemon
• Juice of 1 large lemon (keep separate)
• 1 1/2 cups confectioner’s sugar

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Rub the sugar + lemon zest together to make lemon sugar.
3. Add softened butter and beat until light and fluffy.
4. Mix in egg yolks and vanilla.
5. Add flour and mix just until combined.
6. Scoop about 2 teaspoons of dough, roll into balls, coat in sanding sugar, and place on the baking sheet.
7. Press 1 cranberry into the center of each cookie.
8. Bake 10 minutes, then cool on the sheet for 3–5 minutes. Move to a cooling rack.
9. Mix confectioner’s sugar with about 2 tsp lemon juice to make a glaze.
10. Transfer to a small bag, snip the corner, and drizzle over cookies. Sprinkle with sanding sugar. Let glaze harden.