Ingredients
Scale
- 1 Cup butter, softened
- 1 ¼ Cups granulated sugar
- 1 large egg
- 1 Teaspoon vanilla extract
- ½ Teaspoon almond extract
- 1 Tablespoon lemon juice
- 3 Cups all-purpose flour
- ½ Teaspoon baking powder
- ¼ Teaspoon salt
- 1 Cup dried cranberries, chopped
- 2 Cups fresh cranberries
- â…“ Cup water
- 2 â…” Cups granulated sugar
- ½ Cup butter, softened
- â…“ Cup vegetable shortening
- ½ Teaspoon vanilla extract
- ¼ Teaspoon salt
- ¼ Teaspoon almond extract
- ¼ Cup heavy cream
- 5 Cups powdered sugar
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- Chop dried cranberries. Beat softened butter and granulated sugar until combined. Add egg and extracts, mixing well.
- Mix in two cups of flour, baking powder, and salt until combined. Gradually add remaining flour until smooth. Fold in chopped cranberries.
- Chill dough for 15-30 minutes. Roll out and cut with cookie cutters.
- Bake for 12 minutes until slightly golden. Cool on a wire rack.
- Prepare simple syrup for sparkling cranberries while cookies cool.
- Coat cranberries in simple syrup and roll in granulated sugar. Let dry.
- Make frosting by beating butter and shortening, adding extracts and powdered sugar, then cream.
- Frost cooled cookies and top with sparkling cranberries.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure butter is at room temperature for better blending.
Chilling the dough is crucial to prevent spreading during baking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg