Preparation:
1. Preheat oven to 350ΓΈ. Spread the walnuts on a baking sheet in a single layer Bake 8 to 10 minutes, until lightly browned and fragrant. Cool. Leave the oven on. 2. Grease 3 ciikie sheest. Combine the flour, baking powder, cinnamon, and salt in a medium bowl. Beat butter, granulated sugar, frown sugar, and 1/2 teaspoon of the lemon peel in a large mixing bowl at medium speed until light and fluffy.Beat in the egg and vanilla. beat in the flour mixture at low speed just until combined. Stir in walnuts and cranberries. 3. Drop dough by teaspoonful 2 inches apart onto prepared cookie sheets. Bake 12 to 15 minutes until golden. Cool cookies on cookie sheets 5 minutes, then transfer them to a wire rack to cool completely. 4. For the icing, whisk together the confectioners' sugar, milk and remaining 1/4 teaspoom lemon rind and a pich of salt in a small bowl until smooth. Spread the icing over the tops of the cooled cookies. let cookies stand until icing has set. Makes 4 doze |
