ingredients

• 1 cup plus 2 tbs flour
• 1 stick (4 oz) unsalted butter, sliced and chilled
• 1/4 cup sugar, plus more for sprinkling
• 1/4 tsp salt
• 1/4 cup dried cranberries
• 1 tbs grated lime zest
• 1/4 tsp baking powder
• 2 tsp vanilla extract

directions

1. Preheat to 300F and line a cookie sheet with parchment paper. In a food processor, mix the flour, baking powder, butter, vanilla, sugar and salt for 20 seconds. Add the grated lime zest, cranberries and pulse for about 20 seconds more.
2. Turn out the dough onto a work surface and make it into a smooth, compact ball. On a lightly floured surface, roll the dough into a 7-by-8-inch rectangle, about 1/4 inch thick and make round shape using round cookie cutter. Prick each cookie 3 times with a fork.
3. Using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes. Bake until light golden-brown, 20 to 25 minutes.
4. Let cool for 5 minutes before transferring to a rack to cool completely; sprinkle with sugar.