Preheat your oven to 375°F (190°C).
In a bowl, whisk together flour, baking soda, and salt.
1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
1/2 cup unsalted butter, softened, 3/4 cup granulated sugar
Beat in the egg and vanilla extract until well combined.
1 large egg, 1 teaspoon vanilla extract
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
Drop rounded tablespoons of cookie dough onto an ungreased baking sheet.
Mix together the chopped dried cranberries, sliced almonds, powdered sugar, and lemon zest in a small bowl.
1 cup chopped dried cranberries, 1/2 cup sliced almonds, 2 tablespoons powdered sugar, 1 teaspoon lemon zest
Gently press a spoonful of the cranberry-almond mixture on top of each cookie.
1 cup chopped dried cranberries, 1/2 cup sliced almonds, 2 tablespoons powdered sugar, 1 teaspoon lemon zest
Bake for 8-10 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delightful homemade Pink Kiss Cookies!
