Zesty Cranberry Lemon Cookies

• 1 cup butter room temperature
• 1/2 cup granulated sugar replacement
• 1/2 cup powdered sugar
• 1 large eggs
• 1 tablespoon vanilla extract
• 2 tablespoons lemon juice
• 2 cups flour, all-purpose
• 1/2 teaspoon cream of tartar
• 3/4 teaspoon candied lemon peel
• 1/4 teaspoon salt
• 3/4 cup cranberries fresh, chopped into small pieces
• 13 cup butter room temperature
• 1 1/2 cups powdered sugar
• 4 tablespoons milk
• 1/2 teaspoon candied lemon peel

1. In large bowl, beat butter and sugars until fluffy.
2. Add egg, then vanilla and lemon juice.
3. In separate bowl, combine flour, cream of tartar, lemon peel and salt.
4. Add flour mixture to butter mixture slowly.
5. Stir in cranberries and chill 2 hours.
6. When ready to bake, preheat oven to 350F (180C).
7. Roll dough into 1-inch balls and set 2 inchesapart on greased cookie sheets.
8. Flatten cookies with a glass dipped in sugar.
9. Bake in preheated oven 12 to 14 minutes or until cookie edges begin to brown.
10. While cookies bake, make frosting.
11. When cookies are done, remove from oven and cool on cookie sheets, then transfer to wire racks and cool completely.
12. When cool, top with frosting.
13. If desired, decorate tops of cookies with a sliver of lemon peel and half a cranberry.
14. Serve chilled or at room temperature.
15. For the frosting:
16. In medium bowl, combine butter and sugar and beat until well combined.
17. Add milk slowly until mixture reaches light, creamy consistency.

butter, granulated sugar replacement, powdered sugar, eggs, vanilla, lemon juice, flour, cream of tartar, candied lemon peel, salt, cranberries, butter, powdered sugar, milk, candied lemon

Taken from recipeland.com/recipe/v/zesty-cranberry-lemon-cookies-48133 (may not work)