-
1
Line 2 large baking sheets with parchment paper or silicone liners.
-
2
Preheat the oven to 350F.
-
3
Put the dried cranberries in a small bowl with hot water.
-
4
Allow them to sit for a couple of minutes.
-
5
Then drain.
-
6
This just plumps them up:).
-
7
In a medium bowl, whisk together the flour, zest, baking soda, and salt.
-
8
In the bowl of a stand mixer, beat the butter briefly, until creamy.
-
9
Add the sugar, and beat until pale and fluffy.
-
10
Add the egg, and beat well to mix.
-
11
Add the vanilla, and beat briefly again.
-
12
Mix in the flour mixture and the buttermilk in batches at low speed, beginning and ending with the flour.
-
13
Scrape down the sides of the bowl with a rubber spatula as needed.
-
14
Add in the dried cranberries.
-
15
Drop the dough by level tablespoons onto the prepared baking sheets, leaving about 1 1/2 inches between each cookie.
-
16
Bake, 1 sheet at a time, for about 11 minutes per batch.
-
17
Cool the cookies on the baking sheet for 1 minute; then transfer them to a wire rack.
-
18
For the glaze, whisk together the sifted confectioners sugar, orange juice, and zest.
-
19
I just guess on the amount.
-
20
Brush or spoon the glaze onto the warm cookies.
-
21
Allow cookies to sit on the rack until the glaze is set.
