Soft and chewy cranberry cookies are sweet and zesty at the same time. Make a double batch as they disappear quickly.
1 cup salted butter
1 cup sugar
3 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup juice (orange, cranberry or lemon)
2 cups dried cranberries
2 cups chopped pecans
Add sugar, eggs and butter to a bowl and whisk together until light and fluffy. Mix dry ingredients with cranberries and pecans. Add dry mixture to wet mixture alternating between dry ingredients and juice. Scoop out onto mounds on a lined baking sheet.
Bake at 350 degrees Fahrenheit for 12-14 minutes.