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Ingredients
4
ounces
unsalted butter
(softened)
⅓
heaping cup
granulated sugar
(plus extra for sprinkling)
1
large
egg
(separated)
1
tablespoon
finely grated lemon zest
(from 1 small lemon)
1¾
cup
flour
(plus extra for dusting)
¼
cup
dried cranberries
(or currants, raisins, dried cherries)
1-2
tablespoon
milk
(if needed)
Instructions
Preheat the oven to 400℉. Line baking sheets with silicon baking mats or parchment paper.
In a medium mixing bowl, beat the butter and sugar until well combined and fluffy. Beat in egg yolk and lemon zest.
Sift in the flour and mix well to make a soft dough. Stir in the currants. If needed add milk a tablespoon at a time.
On a floured work surface, roll out the dough to ¼ inch thick. Using a 2 ½ inch fluted cutter, cut out the dough and transfer to the baking sheets.
Bake for 8 minutes, immediately remove cookies from oven.
Lightly beat the egg white using a fork. Brush the tops with the beaten egg white. Sprinkle with additional sugar and return to the oven.
Bake until pale golden brown, about 5 minutes
Let cookies cool on the baking sheets for a few minutes, then move to wire racks to cool completely.