A wonderful cookie I discovered at Gail's Recipe Swap. It is now one of the "must have" cookies in our family at Christmas time. They freeze well, but you should thaw them before you frost them.
Cream butter, sugars, and lemon zest. Beat in egg and vanilla.
Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries.
Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool.
ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest.