Directions

1. In a small mixing bowl, cover cranberries with boiling water. Let stand for 15 minutes; drain well. Finely chop the cranberries and set aside.
2. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add the 3/4 cup sugar and salt. Beat until combined. Beat in eggs and vanilla. Beat in as much of the flour as you can with mixer. Stir in remaining flour.
3. Stir in the cranberries, rolled oats, and orange peel. Cover, then chill the cookie dough for 30 minutes.
4. Shape chilled dough into 1-inch balls. Roll in additional sugar to coat. Place the balls about 2 inches apart on an ungreased cookie sheet. Flatten the dough balls into 2-inch rounds with the bottom of a glass dipped in sugar.
5. Bake in a 350 degree F oven 12 to 14 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack and let cool.