Cranberry-Pistachio Sugar Cookie Thins

1. Preheat oven to 350°F. Line 2 huge baking sheets with parchment paper.

2. Beat sugar and butter within the bowl of a stand mixer fitted with a move attachment on medium bustle unless light and fluffy, 1 to 2 minutes. Add egg, beating unless simply incorporated. Add vanilla and lemon zest; beat unless simply incorporated.

3. Bound all-reason flour, complete-wheat flour, baking powder, salt and baking soda together in a medium bowl. Continuously add the flour mixture to the butter mixture, beating on low bustle unless incorporated, about 2 minutes, stopping to scrape down the perimeters of the bowl as necessary. Duvet the dough with plastic wrap and refrigerate for no longer lower than 1 hour or as much as 24 hours.

4. The utilization of a 1 1/2-dawdle cookie scoop (about 1 1/2 tablespoons), fall rounded scoops of dough 2 inches apart on the ready baking sheets.

5. Bake unless a bit golden on the perimeters, 10 to 12 minutes. Let the cookies frigid on the pans for five minutes sooner than transferring to wire racks to frigid fully, about Half-hour.

6. Combine confectioners’ sugar and 3 tablespoons lemon juice in a small bowl; hump unless silent. If necessary, add the remaining 1 tablespoon lemon juice, 1 teaspoon at a time, unless desired consistency is reached. Drizzle the lemon glaze evenly over the cookies.

Pointers

Tools: Parchment paper

To set up ahead: Prepare dough (Steps 2 & 3) and refrigerate for as much as 1 day. Store cookies in an hermetic container for as much as a couple days.