1 1/2cupsdried cranberries(6-oz package, 255g, or a mixture of dried cranberries and toasted chopped walnuts or pecans)
Preheat the oven to 425°F. Lightly grease two baking sheets, or line them with parchment.
In a large bowl, beat together the butter, sugar, orange peel, vanilla, baking powder, and salt.
Beat in the egg.
Add the flour and dried cranberries (or cranberries and nuts), stirring until well combined.
Drop the dough by heaping teaspoonfuls onto the baking sheets, leaving about 1 1/2" between them. A level teaspoon cookie scoop works very well here; dough balls will be about 1 1/4" in diameter. Using the flat bottom of a glass dipped in sugar, flatten the cookies slightly, to a scant 1/2" thick.
Bake the cookies for 6 to 7 minutes, until they're barely set, and a light golden brown around the edges. Don't over-bake; if you do, the cookies will be hard, not soft and chewy. Gently lift one of the cookies and look at the bottom; if you've used parchment, it shouldn't be brown. If you're baking on a dark cookie sheet without parchment, it should be light (not dark) brown.
Remove the cookies from the oven, and cool them right on the pan. If you need a pan to bake the remainder of the cookies, give the cookies about 5 minutes to set before transferring them to a rack to cool completely.
Store cookies in an airtight container, and they will stay soft for several days.