Tart & Sassy Cranberry Lemon Drops

In a food processor, combine sugar, zest from 2 lemons and 1/2 cup dried cranberries and process until thoroughly incorporated, about 30 to 45 seconds. Add pecans and process an additional 15 seconds.

In a medium bowl, whisk together flour, salt and baking powder. Add flour mixture to sugar mixture and combine with multiple pulses. Scatter cold butter pieces on top of sugar-flour mixture and pulse for 15 (1-second) pulses.

In a small bowl, whisk together egg yolk, 2 tablespoons lemon juice and 1/2 teaspoon vanilla extract. With food processor running, add egg mixture in a slow steady stream, until dough begins to form a ball, about 10-15 seconds.

Remove dough from food processor and divide in half. Place both balls of dough between sheets of parchment paper or plastic wrap and roll dough into 1 1/2 inch thick logs. Refrigerate for at least 2 hours.

When ready to bake, preheat oven to 375 degrees and line baking sheets with parchment paper.

Slice dough into rounds about 3/8 inch thick. Place cookies 1 inch apart on prepared baking sheets and bake until golden brown, about 13 to 16 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.

In a bowl of an electric mixer on medium speed. combine cream cheese, 1 tablespoon butter, powdered sugar, 1/4 teaspoon vanilla, zest from 1 lemon and 1 tablespoon lemon juice (adding more if necessary, 1 teaspoon at a time) and mix until smooth.Spread 1/2 teaspoon of frosting onto each cookie, top with 2-3 dried cranberries and sprinkle with crushed lemon drops.