Becky’s Cranberry Lemon Cookies

2 ¼ C flour
½ tsp Baking Powder
½ tsp Salt
¾ C sugar
2 T lemon zest
1 C Butter, unsalted room temperature
1 egg
1 tsp vanilla
1 ½ c fresh cranberries, chopped

Glaze: ½ C powdered sugar, 1 T lemon juice

Combine flour, BP, and salt in a medium bowl. Rub lemon zest into sugar. Add butter and beat until fluffy. Add egg & vanilla, mix until smooth. Add flour mix, mixing just until incorporated. Fold in cranberries by hand. Cover and chill at least 30 minutes. Form dough into balls (heaping tablespoon) on parchment lined baking sheet. Bake at 350 for 13 to 15 minutes. Let cool slightly on pan before moving to rack.