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1
Place butter in large bowl or bowl of a stand mixer. Cream butter with hand or stand mixer briefly on medium (stand) to medium-high (hand) speed. Add all but about 2 tablespoons of the granulated sugar and all of the brown sugar. Beat until the mixture is aerated and has lightened in color, about 4 minutes, scraping the sides once in the process. Scrape the sides and bottom of the bowl, then add the peanut butter. Mix on medium until well combined, about 1 minute.
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2
Combine the orange zest and remaining granulated sugar on a cutting board. Mince through the mixture with a chef's knife several times in several directions. Using the flat edge of the blade scrape the mixture back and forth until a rough paste forms. Scrape the paste into the mixing bowl. Add the vanilla and egg to the bowl and mix on medium speed for 10 seconds, then scrape the bowl and mix an additional 10 to 20 seconds to combine. The mixture should be almost homogeneous.
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3
Combine the flour, baking soda, baking powder, and salt in a medium bowl and whisk for about 30 seconds to thoroughly combine. Add the flour mixture to the butter mixture. Mix on low speed until the dough comes together, but still looks a bit rough, about 30 seconds. Scrape the sides and bottom of the bowl, and mix dough briefly on medium speed (8 to 10 seconds). Use a plastic bowl scraper or spatula to finish bringing the dough together.
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4
Transfer the dough (it will be soft) onto a long sheet of plastic wrap. Shape the dough into a 6 by 8 rectangle. The more evenly shaped the rectangle, the more evenly shaped the cookies will be, so take some time to square up the edges. Wrap the dough tightly, and refrigerate for at least 2 hours or up to 7 days.
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5
Heat oven to 350u00b0 F and line 2 half-sheet pans with parchment paper or silicon baking sheets.
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6
In a food processor pulse the almonds until a fairly fine meal forms, and no large pieces remain. If you have a jelled cranberry sauce whisk it with a fork to break it up into a more jam-like substance.
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7
Cut the dough into 5 even 8-inch long strips. Gently roll the strips back and forth to round out the edges. If they break apart a bit, just mash them back together. Sprinkle the almond meal over your work surface, and roll the strips in the meal to coat. Cut each strip into 8 even pieces, but leave the pieces in a log shape. Roll the log gently to round it again, then pull the pieces apart and place cut-side up on the prepared baking sheets in 5 rows of 4 per sheet.
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8
With the tip of your index finger make a generous indentation into each cookie. Fill the indentations with the cranberry preserves.
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9
Bake the cookies one pan at a time for 14 to 16 minutes, rotating the pan after 8 minutes. The cookies should be set around the edges with slight cracking on the tops. They will still be soft. Let the cookies cool completely on the pan.
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10
Store cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.
