CRANBERRY LEMON COOKIES

..and, at the risk of hogging too much space,
here is my most requested recipe. It also
freezes well, but if you ice them before you
freeze them, unwrap the cookies to thaw.
Otherwise just wait and frost them when
they come out of the freezer.

1 c. flour
1 t. baking powder
1/2 t. cinnamon
1/2 c. butter
1/2 c. sugar
1/3 c. brown sugar
1/2 t. lemon zest
1 egg
1 1/2 c. pecans
1 1/2 c. chopped fresh cranberries

Cream butter, sugars, and lemon peel.
Beat in egg and vanilla. Gradually
beat in flour, baking powder, and cinnamon.
Stir in pecans and cranberries. Drop by
teaspoonfuls 2 inches apart on greased
baking sheets. Bake 10 to 12 minutes at
350, until golden. Let cool slightly
before removing to cooling racks. Frost
when cool.

Icing:
whisk together 1 c. confectioner's sugar,
2 T. milk, and 1/4 t. lemon zest.