Cranberry Ginger Sugar Cookies

• Vegetarian

• Produce

  • 1 cup Dried fruit - i used cranberries
  • 1 tsp Lemon, zest

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 3/4 cups Granulated sugar, White
  • 1/4 tsp Salt
  • 1/4 cup Sugar, coarse
  • 1 tsp Vanilla extract

• Dairy

  • 1 stick Butter, unsalted

Found on infinebalance.com

Ingredients

• 1-3/4 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick of unsalted butter (1/2 a cup)
• 3/4 cups white granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest
• 1 cup of dried fruit - I used cranberries, cherries and candied ginger
• 1/4 cup of coarse sugar for dusting on top

Directions

• Combine dry ingredients - flour, baking powder and salt.
• In a large bowl or using a standmixer, beat the butter and sugar until creamy and smooth. Add egg, vanilla and lemon zest and beat until smooth. Add the flour and gently mix until incorporated. Divide the dough into two equal pieces, form into thick rectangles and wrap in plastic. Refrigerate at least 2 hours or overnight.
• Preheat over to 350
• Remove one dough piece from the refrigerator at a time, allow the dough to soften slightly before rolling, about 15 minutes.
• Lay a sheet of parchment paper on your work surface and roll dough into a rectangle - slightly larger than 8 x 16 inches. You want to have a little extra around the edges so you can trim the cookies before cutting.
• Line the short side of the dough so that it is facing you. Scatter half of the dried fruit onto the half ot the dough that is facing you. Using the paper to help you, fold the top half of the dough over top of the dried fruit and lightly press down. Remove the paper and sprinkle with a little bit of flour.
• Flip this over onto your cutting board or work surface and sprinkle with coarse sugar. Cut into squares - about 16.
• Repeat with the second piece of dough.
• Place on cookie sheet lined with parchment, about 2 inches apart. Bake 12-15 minutes, Edges should be lightly browned.
• Cool on a cooling rack. Cool completely before storing.
• These freeze nicely, or keep in an airtight container for about 1 week.