Ingredients
1/4 cup boiling water1/4 cup orange juice3/4 cup dried cranberries1/2 cup butter, softened1/2 cup sugar1/2 cup packed brown sugar1 large egg, room temperature1 teaspoon grated orange zest1 teaspoon vanilla extract1-1/2 cups all-purpose flour1/2 teaspoon salt1/2 teaspoon cream of tartar1/2 teaspoon baking soda3/4 cup coarsely chopped pecans, toasted
Preparation
Preheat oven to 350°. Pour boiling water and orange juice over cranberries in a small bowl; let stand 5 minutes. Drain.
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, orange zest and vanilla. In another bowl, whisk flour, salt, cream of tartar and baking soda; gradually beat into creamed mixture. Stir in pecans and cranberries.
Drop dough by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake until until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.
