Ingredients
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1 (17.5) oz pkg sugar cookie mix
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3 tbsp flour
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1 stick (1/2 cup) unsalted butter, melted
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1 large egg
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1 lemon
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3/4 cup dried cranberries
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2 cups sugar
Steps
1
Prepare the cookie dough according to package directions. Add the zest from 1 lemon, 1 tbsp juice, and ¾ cup cranberries. Mix until dough is fully combined.
2
Divide the dough in half. Shape each half into a log with a 1 ½-inch diameter and wrap with plastic wrap. Chill, if desired, or freeze for a later use.
STEP 3 Set racks to positions in upper and lower thirds of the oven, then preheat oven to 350°F. Set sugar on a large plate and roll the logs over to coat. Slice logs into ¼–½-inch rounds and arrange 1-inch apart on parchment-lined baking sheets. Bake for 15 min., or until cookies are golden brown. Rotate sheets halfway through. Transfer cookies to wire racks to cool completely.
Coatings and decorations:
1
Mix sugar with ½ cup roasted, salted almonds, coarsely chopped and roll logs to coat
2
Chop ¼ cup dried pineapple and ¼ cup dried mango, mix with granulated sugar and roll logs to coat
3
Dice ½ cup candied orange peel and melt 5 oz bittersweet chocolate in the microwave. Dip ¼ of each baked cookie into melted chocolate, top with candied orange peel, and leave to dry on a rack.
