These cookies were served to guests of the annual Lebanon Historic Tour of Homes this year.  One guest returned to grab all but one cookie, mentioning the cookies were the best she had ever tasted.  I didn’t really think that could be possible. Thankfully one cookie was left, and I was next in line. I took it. I tasted it.  And I loved it.  Yes these are just about the tastiest cookies I’ve ever eaten.  Thankfully I was able to secure the recipe for family and fans.

• 3/4 cup soft butter
• 1 cup sugar
• 1 egg
• 2 teaspoons vanilla
• 2 cups flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup chopped dried cranberries
• 1 Tablespoon orange zest

• 1/2 cup sugar mixed with another Tablespoon orange zest for rolling cookies to coat them

In a large mixing bowl combine the butter, sugar, egg, and vanilla.  Cream well with a mixer.  Add the flour, baking soda, and baking powder to a sifter.  Sift and combine the flour mixture with the butter mixture.  Fold the chopped cranberries and the orange zest into the flour/butter mixture. Stir to combine.  Form 1″ balls with cookie dough.  Then roll the balls into the 1/2 cup sugar and extra orange zest.  Place on ungreased cookie sheet and bake in a 350 degree pre-heated oven for 7-11 minutes, until cookies are lightly browned.  I like to lightly flatten each cookie with a spatula before they cool for a softer center.

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Tags: cookie, cranberry, sugar cookie