The leftover produce of the week was lemons. I do have a great Strawberry and Lemon muffin recipe, but this time I decided to make cookies. They came out more like a shortbread than a sugar cookie, delicate and crumbly with just the right amount of lemon. These would also be good with dried blueberries or cherries.
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks of butter (12 T)
1 large egg
1/4 c fresh lemon juice
1 T lemon zest
1 c dried cranberries (or other dried fruit)
Preheat Oven to 375
In a med sized mixing bowl stir together flour, baking soda and salt. In a large mixing bowl beat together room temp butter and sugar. Add egg, lemon juice and zest, then slowly add the flour mixture while beating on low/med speed. Stir in dried cranberries (or other fruit).
Roll into 2 inch balls and press flat on a an ungreased cookie sheet (use a silpat if available) with the bottom of a glass dipped in sugar. Bake until golden on the edges about 9-11 minutes.