Yield 36 

1 stick unsalted butter, room temperature
2 cups all purpose flour
¾ teaspoon baking powder
½ teaspoon ground cinnamon
¾ teaspoon kosher salt
1/3 cup granulated sugar
1/3 cup brown sugar
2 ea whole eggs, room temperature
1 teaspoon lemon zest
3 Tablespoon lemon juice
1 teaspoon vanilla extract
½ cup dried cranberry, finely chopped
¾ cup powdered sugar 

In a medium saucepan, melt the butter over medium heat.  When it bubbles, reduce the temperature to low.  Stir occasionally until butter turns golden brown with a nutty fragrant.  This will take anywhere from 5-7 minutes.  Be careful not to burn your butter or you would have to start over.  Once it has turn golden, remove from the flame and transfer to another bowl and let cool for 10 minutes.  Meanwhile, sift together all purpose flour, baking powder, cinnamon, salt and set aside.  First, cream together sugars and egg for 2 minutes with scraping the sides of the bowl. Add the butter, lemon zest, lemon juice and the dry ingredients until dough forms.  Lastly mix in the cranberry and vanilla extract.  Transfer your dough to a plastic wrap and wrap tightly.  Place in the refrigerator for an hour or until firm.   

Preheat the oven to 325 degrees.  Place powdered sugar in a bowl.  Scoop 1 tablespoon of dough and roll in between your palms, toss in powdered sugar and transfer to a parchment line baking sheet.  Repeat for the rest of the cookies.  Bake the cookies for 15-18 minutes, rotating the sheet pan half way through the baking process.  Your cookies will spread slightly, crackle on top and set at edges.  Let cool and Enjoy!