Cranberry Lemon Iced Drops
1 cup flour
Combine flour, baking powder and cinnamon. Set aside.
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 cup butter
1/2 cup sugar
1/3 cup brown sugar
1/2 tsp. grated lemon zest
1 tsp. vanilla
1 1/2 cups pecans
1 1/2 cups chopped fresh cranberries
1 cup confectioner's sugar
2 Tablespoons milk
1/4 tsp. grated lemon zest
Whisk icing ingredients together.
Cream butter, sugars, and zest until light and fluffy.
Beat in egg and vanilla. Gradually beat in flour mixture. Stir in pecans and cranberries.
Drop by teaspoonfuls 2 inches apart onto greased cookie sheets.
Bake at 350°F. for 12 to 15 minutes, until golden.
Cool 5 minutes before removing from cookie sheet.
When cool, drizzle with lemon icing.
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