Many thanks to Kathleen Davis for sharing the cookies and the recipe!
2 C (packed) dried sweetened cranberries (about 10 oz)
1/3 C orange juice
2 C flour
1 t cinnamon
1 t baking powder
3/4 t ginger
1/4 t baking soda
1/4 t salt
1 C (2 sticks) unsalted butter (room temperature)
1 C, packed, golden brown sugar
1 T minced peeled fresh ginger
2 t vanilla extract
1-1/2 t grated orange peel
3/4 C chopped walnuts
3/4 C chopped unsalted pistachios
1/2 C coarsely chopped fresh (or frozen) cranberries
Butter 3 baking sheets. Combine dried sweetened cranberries and orange juice in a small bowl. Let stand for about 30 minutes, stirring occasionally, until the cranberries soften slightly.
Whisk together the flour, cinnamon, baking powder, ginger, baking soda, and salt in a medium bowl.
Position rack in center of oven and preheat to 350 F. Using an electric mixer, cream the butter and brown sugar in a large bowl until smooth. Add the egg, fresh ginger, vanilla, and orange peel and beat until well-blended — about 2 minutes. Beat in the flour-spice mixture Stir in the nuts, fresh cranberries, and the dried cranberries and orange juice.
Drop spoonfuls of cookie dough onto the prepared sheets, about 1-1/2 inches apart. Bake in center of oven until golden and almost firm to touch in center, about 18 minutes. Cool cookies on the baking sheets for 5 minutes before transferring to racks to cool completely.