2 cups dried sweetened cranberries
1/4 cup orange juice
2 cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1 cup (packed) golden brown sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon grated orange peel
3/4 cup chopped walnuts or Pecans
1/2 cup coarsely chopped fresh or frozen cranberries
Combine dried sweetened cranberries and orange juice in small bowl. Let stand until dried cranberries soften slightly, stirring occasionally, about 30 minutes.
Whisk all purpose flour, ground cinnamon, baking powder, baking soda, and salt in medium bowl until just blended.
Position rack in center of oven and preheat to 350°F. Using electric mixer, beat room-temperature butter and golden brown sugar in large bowl until smooth. Add 1 egg, vanilla extract, and grated orange peel and beat until well blended, about 2 minutes. Beat in flour mixture. Stir in chopped nuts, coarsely chopped fresh or frozen cranberries, and dried cranberries with any juices that have accumulated.
Drop cookie dough by rounded tablespoonfuls onto baking sheets lined with parchment paper,spacing about 1 1/2 inches apart. Bake cookies, 1 baking sheet at a time, until golden and almost firm to touch in center, about 17 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks; cool cookies completely. (Cookies can be made 2 days ahead. Store cookies in airtight container at room temperature.)
makes about 36 cookies