1 cup unsalted butter (2 sticks) at room temperature
1/2 cup granulated sugar, plus more to roll the dough in
zest of one orange
1 heaping cup fresh cranberries
2 cups all purpose flour
1 tsp pure vanilla extract
Finely chop the cranberries and set aside. With mixer, Cream the butter, sugar, and zest together until well combined. Add the flour and extract, and mix until the dough comes together into a lump or lumps. Add the cranberries and mix until well distributed. Turn the dough out onto a lightly floured board and bring together with your hands until it is no longer crumbly. Form the dough into a 10-12 inch log. Wrap the log in plastic, using the plastic to smooth out the dough and help form your log. Twist the ends tight to seal. Chill the dough for at least 3 hours, or overnight. Preheat oven to 350. Line a cookie sheet with parchment paper. Slice the dough into 1/3 inch slices. Pour sugar in a dish and coat each cookie lightly with sugar. Place on the cookie sheet, two inches apart. Bake for 10-12 minutes, or slightly longer if you like your cookies crisper. Let them cool for a couple of minutes on the baking sheets and then transfer them to a cooling rack.
