Lemon-Cranberry Cookies

• 1 cup unsalted butter room temperature
• 1 large egg
• 3 cups all purpose flour
• 1/4 teaspoon salt
• 2 tablespoons grated lemon zest
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1/4 teaspoon baking powder
• 1 cup cranberries dried

1. Preheat oven to 350F. Line baking sheets with parchment paper (or silpats) and set aside.
2. In the bowl of an electric mixer, fitted with a paddle attachment, beat the butter and sugar until combined. Add egg and beat to combine. Beat in sour cream.
3. In a medium bowl, whisk the flour, baking powder and salt. Add the cranberries and lemon zest; stir to combine. Add to the butter mixture, beating to combine.
4. Drop dough by level teaspoonfuls onto baking sheets. Leave 1 1/2 inches between cookies. Bake until puffed and golden around the edges, about 15 minutes. Cool 5 minutes and remove to rack to cool completely.

egg, flour, salt, lemon zest, sugar, sour cream, baking powder, cranberries dried

Taken from www.yummly.com/recipe/Lemon-Cranberry-Cookies-1663079 (may not work)