Welsh Cranberry Pan Cookies

Ingredients:

• 2 cups premium flour + extra for dusting
• 1 and 3/4 cups sugar + extra for sprinkling
• 2.5 tsp baking powder
• 1 teaspoon finely grated lime zest
• 0.5 tsp ground cardamom
• 0.5 tsp salt
• 110 g unsalted butter, diced, + 4 tbsp melted butter
• 3/4 cup dried cranberries
• 2 large eggs
• 2 tbsp. heavy cream

Preparation:

1. In a medium bowl, combine the flour, 3/4 cup sugar, baking powder, lime zest, cardamom, and salt. Fold in the cubes of butter with your fingers until the mixture is crumbly. Stir in the dried cranberries. Lightly beat the eggs with the heavy cream in a small bowl, then fold into the flour mixture and knead into a loose dough. Transfer the dough to a piece of plastic wrap and shape into a disk. Wrap in plastic wrap and refrigerate for about 1 hour until firm.
2. On a generously floured surface, roll out the dough to a thickness of about 1/2 teaspoon. Using a 4-5 cm cookie cutter, cut out circles from the dough and arrange them on a baking sheet in a single layer. Refrigerate until ready to fry, at least 30 minutes or up to 1 hour.
3. Heat a large skillet over medium-low heat. Place the remaining 1 cup sugar in a medium bowl. Working in batches, brush the skillet with melted butter and add the dough rounds. Cook until lightly browned and cooked through, 4-5 minutes per side. Grease the skillet between batches.
4. Roll the hot cookies in sugar, then transfer them to wire racks to cool completely. Store in an airtight container for 3-5 days; the cookies will be even more delicious after one day..