Step 1

Place ½ cup of dried cranberries in food processor and pulse until finely chopped. Cranberries will start to form a ball. You can also finely chop them by hand. Zest one orange. Set aside.

Step 2

Whisk dry ingredients (flour & cornstarch) together and set aside.

Step 3

Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).

Step 4

Add egg, extracts/emulsions, zest and cranberries, and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

Step 5

Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.

Step 6

Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).

Step 7

Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.

Step 8

Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.

Step 9

Remove cookies from oven and allow to cool on cookie sheet before handling.