Cookies
1 cup granulated sugar
1/2 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon grated orange peel
2 tablespoons orange juice
1 egg
2 1/2 cups Gold Medal® all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups coarsely chopped fresh or frozen cranberries
1/2 cup chopped nuts, if desired
Frosting
1 1/2 cups powdered sugar
1/2 teaspoon grated orange peel
2 to 3 tablespoons orange juice

Heat oven to 375°F. Spray cookie sheet with cooking spray.
2. In large bowl, beat granulated sugar, brown sugar, butter, 1 teaspoon orange peel, 2 tablespoons orange juice and the egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.
3. Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
4. In small bowl, stir all frosting ingredients until smooth and spreadable. Frost cookies.
High Altitude (3500-6500 ft): Flatten dough slightly before baking.