1/3 C. sugar
1 tsp. freshly grated orange peel

2 C. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 C. sugar
3/4 C. unsalted butter, at room temperature
1 egg
1/2 C. dried cranberries, chopped
1 T. freshly grated orange peel

Preheat oven to 350 degrees. Combine sugar mixture ingredients in a medium bowl and set aside. In a large bowl, combine flour, baking powder and baking soda; set aside. Combine sugar, butter and egg in a large bowl and beat, at medium speed, until creamy. Reduce speed to low and add flour mixture. Beat until well mixed. Add cranberries and orange peel and continue to beat until just mixed. Shape dough into 1″ balls and roll in the balls in the sugar mixture. Place 2″ apart on an ungreased cookie sheet. Flatten the balls with the bottom of a glass to 1 1/2″ circles. Bake for 7-11 minutes, until edges are very lightly browned, Do not over bake, the best part about these cookies is the soft, chewy texture. Cool for about 1 minute before removing from cookie sheet (they will be soft when they first come out of the oven).