Cranberry Orange Buttermilk Cookie

Ingre­di­ents

• 1 1/2 cups all pur­pose flour
• 1/4 tea­spoon bak­ing soda
• 1/4 tea­spoon salt
• 6 table­spoons unsalted buter–softened
• 3/4 cup gran­u­lated sugar
• 1 large egg
• 1/2 tea­spoon vanilla
• 1/3 cup buttermilk
• zest of 1 orange
• 1/2 cup dried cranberries–chopped
• another 1/2 cup dried, chopped up cran­ber­ries for garnishing
for the glaze
• 1 1/2 cups con­fecition­ers sugar
• 2 table­spoons fresh orange juice
• zest of two oranges
• 4 table­spoons cream cheese–softened

Instruc­tions

1. Mix glaze ingre­di­ents together well. Set aside.
2. Pre­heat oven to 350 degrees F. Line 2 bak­ing sheets with either parch­ment paper, or a sil­pat liner.
3. In a medium bowl, whisk together the flour, bak­ing soda, and salt.
4. In the bowl of a mixer, beat the but­ter with the sugar. Add the egg, and mix well. Add the vanilla.
5. Mix in the flour mix­ture and but­ter­milk alter­nat­ing between the two, beat­ing at low speed.
6. Scrape down the sides and hand stir in the cranberries.
7. Using a medium (#40) cookie scoop, drop the dough onto the cookie sheets. Bake, 1 sheet at a time, for 10 min­utes, at 350 degrees F.
8. Trans­fer them to a rack after bak­ing and let cool before frost­ing with the glaze and garnishing.