Crackled Cranberry Pecan Cookies

• 1/4 cup boiling water
• 1/4 cup orange juice
• 3/4 cup dried cranberries
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 large egg, room temperature
• 1 teaspoon grated orange zest
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 3/4 cup coarsely chopped pecans, toasted

1. Preheat oven to 350u0b0. Pour boiling water and orange juice over cranberries in a small bowl; let stand 5 minutes. Drain.
2. 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.
3. Drop dough by tablespoonfuls 3 in. apart onto ungreased
4. . Bake until until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

boiling water, orange juice, cranberries, butter, sugar, brown sugar, egg, orange zest, vanilla, flour, salt, cream of tartar, baking soda, pecans

Taken from www.tasteofhome.com/recipes/crackled-cranberry-pecan-cookies/ (may not work)