1 1/2 cups butter at room temperature 1) In large bowl, with a mixer on medium speed, beat butter, sugar, orange peel and vanilla until smooth.
2 cups sugar
1 Tbls orange peel grated
2 tsps vanilla
3 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 1/2 cups dried cranberries
1 1/2 cups sweetened flaked dried coconut
2) In a medium bowl mix flour, baking powder and salt together. Add to butter mixture, stir to mix and then beat on low speed until dough comes together, about 5 minutes (see note below). Mix in cranberries and coconut.
3) Shape dough into 1-inch balls and place about 2 inches apart on buttered baking sheets.
4) Bake at 350 until cookie edges just begin to brown, about 8-11 minutes (shorter baking time will yield a chewier cookie, longer time a crispier cookie). Cool 5 minutes then transfer to rack to cool completely.
In a bowl, stir 2 cups powdered sugar, 1 1/2 Tbls water and 1/2 tsp. vanilla until smooth. Tint to desired color using food coloring.
Note: The mixture will look dry until it comes together as a dough. If its too crumbly to form into balls, the dough needs to be mixed longer. It should be a smooth homogeneous mass.
1 1/2 cups butter at room temperature
1) In large bowl, with a mixer on medium speed, beat butter, sugar, orange peel and vanilla until smooth.