Cranberry Lemon Iced Drops 

1 cup flour
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 egg
1 tsp. vanilla
1 1/2 cups pecans
1 1/2 cups chopped fresh cranberries

Lemon Icing:
1 cup confectioner's sugar
2 Tablespoons milk
1/4 tsp. grated lemon zest

Whisk icing ingredients together.

Combine flour, baking powder and cinnamon. Set aside.
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 350F. for 12 to 15 minutes, until golden.
Cool 5 minutes before removing from cookie sheet.
When cool, drizzle with lemon icing.

Source of recipe: CM/Jennifer