Eric doesn’t like it when I make cookies that don’t contain chocolate. Despite the lack of chocolate, these are delicious. They are the perfect pair to a cup of tea in the late afternoon.
The addition of cranberries also makes these cookies perfect for the holiday season. Make them ahead and bake them later in December.
Zesty Cranberry Icebox Cookies
Adapted From: Martha Stewart
- 2 cups all-purpose flour
- 1 cup icing sugar
- 1 teaspoon coarse salt
- 1 tablespoon lemon zest
- 2 teaspoon fresh lemon juice
- 1 cup unsalted butter, cut into pieces
- 2 large egg yolks
- 1 cup dried cranberries
- 1/4 cup granulated sugar, for rolling
In a food processor, pulse flour, icing sugar, salt, and lemon zest until combined. Add butter and process until combined. Add egg yolks and lemon juice; pulse until dough comes together.
Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
Preheat oven to 350 degrees. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.