Start by creaming butter together with both sugars. Add in egg and vanilla, mix until incorporated.

In a separate bowl, place together flour, salt, and baking powder. Slowly combine into butter mixture. Once incorporated, add in cranberries and orange zest, fold into dough.

I like to wet my hands before grabbing the dough as it helps the cookies not to adhere to your hands as much. Divide the dough into two sections and roll it out into a log shape. I try to keep mine about 2” in diameter.

Once rolled out set on plastic wrap and fold wrap over dough, making sure to seal the ends well. Place in fridge for at least 4 hours, but no more than 5 day. If you want to wait longer, freeze dough in a freezer proof bag.

If you want a fun addition to these cookies, consider rolling the log over walnut pieces or garnishing sugar. This gives them a nice holiday touch!

Preheat oven to 350, and place parchment paper on top of a cookie sheet. Once oven is heated, remove dough from fridge and slice into 1/4” rounds. If the dough is allowed to warm on the counter, the bottom will begin to flatten and you won’t have that perfectly round shape. After every few slices, I’ll rotate the log of dough so, again, the pressure of your cutting doesn’t make one huge flat side.

Bake for 12 minutes, or until sides begin to brown.

Orange Zest Glaze

This simple orange zest glaze is the perfect addition to the top of these cookies. And it couldn't be easier. Simply mix 1/2 cup confectioners sugar with 1 Tablespoon of fresh squeezed orange juice, and a dash of vanilla. I'm talking only about 1/4 teaspoon. Mix together and drizzle over cookies. For some pretty, added affect zest the orange a bit over the cookies, and sprinkle a bit more decorating sugar over the top.