Cranberry Orange Cookies
Preheat the oven to 350° F. Line two baking sheets with parchment paper.
Place the butter, sugar, orange zest, and vanilla in a large mixing bowl. Beat with a hand mixer on medium-high speed for 1 to 2 minutes, until smooth and creamy. Add the egg and continue beating about 1 minute more, until the mixture is pale and light.
Add the pancake mix to the bowl and beat on medium speed, scraping down the sides of the bowl with a rubber spatula as needed, just until a smooth dough forms. Fold in the dried cranberries.
With clean, slightly dampened hands, roll the mixture into 24 ping pong-sized
balls, and arrange them 1 1/2-inches apart on the baking sheets. Transfer the
sheets to the middle rack of the oven.
Bake for 12 to 14 minutes, until the cookies are lightly golden brown. Remove
the baking sheets from the oven. Allow the cookies to sit 5 minutes, then
transfer them to wire racks to cool completely before serving.
Optional: Place the chopped white chocolate in a microwave-safe bowl.
Microwave on high in 20-second increments, stirring between each, until the chocolate is fully melted and smooth. Using a spoon, drizzle the melted
chocolate over the cookies. Refrigerate until set.
Add 1/2 cup finely chopped nuts to the batter along with the dried cranberries, if desired.
Leftover cookies may be stored in an airtight container at room temperature for up to 4 days, or kept in the freezer for 1 month.