Cranberry Orange Cookies

Process in food processor until finely ground, about 20 seconds:
Dried cranberries

Add and pulse to blend, about 20 pulses:
Sugar
Orange zest

Beat with an electric mixer until fluffy, 2 to 3 minutes:
Unsalted butter, softened
Sugar

Add and beat until completely incorporated:
Egg

Whisk together, then add and beat in:
All purpose flour
Baking powder
Salt

Add and beat until just incorporated:
Orange juice

Wrap dough in plastic wrap and chill for 3 to 4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 10 to 12 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. If desired, frost with Orange Icing, below.

Orange Icing
Melt 6 tablespoons unsalted butter and blend with 2 tablespoons orange juice. Stir into 3 cups confectioners' sugar until completely smooth. Tint frosting with orange food coloring, if desired, and spread on cookies.

Enjoy!