The dough for these cookies can be stored in the freezer for up to a month, so go ahead and double the batch and you’ll be set next time you’re craving something sweet.
By Preethi Vemu
- Butter , softened - 1 C or 200 gm
- Lemon juice - 2 Tbsp
- Lemon extract (optional) - ½ Tsp
- Vanilla Extract - 2.5 Tsp
- Almond Extract - ½ Tsp
- All purpose flour - 2 C
- Sugar, powdered - 1 C
- Baking powder - ¼ Tsp
- Salt - ⅛ Tsp
- Dried Cranberries, chopped - 1 C
- In a bowl, beat the butter with the powdered sugar. Once the sugar is incorporated into the butter, mix in the lemon juice and extracts to the butter. Mix/Beat well till the butter is airy and light and the extracts are mixed well.
- Sieve the flour with the baking powder and salt.
- Mix the flour into the butter gently by folding in the butter from the sides, preferably with a silicon spatula.
- Once the dough is prepared, fold in the chopped cranberries.
- Fill this dough into a zip lock bag and remove all the air bubbles in it by rolling the dough with a rolling pin. Refrigerate the dough for a minimum of 3 hrs., and a maximum of a month.
- To prepare the cookies, preheat the oven to 185 C.
- Cut open the zip lock , and cut the cookies in shapes you prefer. Line them on a greased baking sheet and bake for 12-14 min.
- You will know they are done when your kitchen smells buttery and citrusy , and when the cookies are just about to turn brown on the edges.
- Cool and store in an airtight container for up to a week.
Preethi loves tea, animals, food and her Kindle. When she is not busy being a geek, she dreams about seeing her name in print media some day . An avid reader and an amateur food photographer, Preethi lives in Hyderabad, India with her husband who is subjected to all her culinary experiments.