Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat mat.

Sift flour into a medium size mixing bowl. Stir in the cinnamon, salt, and pecans. Set aside.

In a large mixing bowl, using an electric mixer, beat the butter until creamy. Add the sugar, confectioner sugar, and vanilla and beat until well combined.

Gradually add the flour mixture in 3 parts, beating only until combined, after each addition. Stir in the cranberries and 2 Tablespoons of orange zest until well combined.

Using a small scoop or teaspoon, shape into a I-inch ball and then flatten slightly in hands. Place on baking sheet.

Bake about 10 minutes or until bottoms are light golden brown. Allow to set on cookie sheet about 4-5 minutes then transfer to a wire cooling rack for 5 minutes.

Place remaining 1 cup of confectioner sugar in a small bowl. Roll each cookie in the bowl and return to cooling rack. When cookies are completely cool, roll each in the confectioner sugar again.

Transfer to a serving tray and garnish with remaining orange zest.

Makes 4 dozen.