1/3 cup butter
2/3 cup sugar
4 tsp finely shredded orange peel
1 tsp baking powder
½ tsp baking soda
2 eggs
2 ½ cups all-purpose flour
½ cup finely chopped dried cranberries
Beat butter. Add sugar, orange peel, baking powder and baking soda; beat till combined. Beat in eggs. Beat in as much of the flour as you can. Stir in remaining flour. Stir in dried cranberries.
Shape dough into two 9×1½-inch rolls. Place rolls on an un-greased cookie sheet; flatten slightly. Bake in a 375°F oven for 20 minutes or till a wooden toothpick inserted near the center comes out clean. Cool on sheet for 1 hour.
Cut each roll crosswise into ½-inch thick slices. Place slices, cut sides down, on cookie sheet. Bake in a 325°F oven for 8 minutes; turn and bake 8 minutes more or until crisp and light brown. Transfer to a wire rack and let cool.
Makes about 36 cookies
