Fresh Cranberry Lemon Cookies

Cookies:

• 2 1/4 cups flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup sugar
• 2 Tbsp lemon zest
• 1 cup unsalted butter, room temperature
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups fresh cranberries, diced

Lemon Glaze:

• 1/2 cup powdered sugar
• 1 Tbsp lemon juice

In medium sized bowl, combine flour, baking powder, and salt in bowl and set aside. In large bowl, rub lemon zest into sugar until moist and fragrant. Add butter to the lemon sugar and beat until light and fluffy - 3-5 minutes. Add egg and vanilla, mixing until smooth. Add flour mixture, mixing until just incorporated. Fold in cranberries by hand. Cover and chill for least 30 minutes, Longer is better.

Preheat oven to 350º. Gently form dough into balls and bake for 13-15 minutes on parchment lined cookie sheets. Let cookies cool slightly before moving them to rack to cool completely.

To make glaze: mix powdered sugar and lemon juice together, and drizzle over fully-cooled cookies.