• In a medium bowl, mix together flour, baking soda, and salt. Set aside.
• In a large bowl, beat together butter, sugar, and vanilla with hand or stand mixer until smooth, and stir in orange juice and zest.
• Add dry mixture to wet mixture and mix until combined, then fold in cranberries and pecans. Form dough into a tight mound, wrap in plastic wrap, and place in fridge for at least 2 hours.
• Preheat oven to 350 degrees and line baking sheets with parchment paper. Scoop 1 tablespoon of dough and roll into balls. Place onto baking sheets and lightly press down with the palm of your hand.
• Bake for 13 minutes or until bottom is light golden brown. Remove from oven and let cool completely on wire racks.

Lemon drizzle

• Mix together powdered sugar, lemon juice, and vanilla with a fork. Add milk if icing is too thick.
• Once cookies have cooled, drizzle with icing, and serve.