Citrus Shortbread Cookies with Cranberries

• 2 c. all-purpose flour
• 1/4 tsp. baking powder
• 1/8 tsp. salt
• 1 c. butter, softened
• 3/4 c. confectioner's sugar
• 2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 T grated orange zest, or more to taste
• 2 c. sweetened dried cranberries, chopped

Directions:

1. Combine flour, baking powder and salt in a bowl; set aside. Beat the butter and confectioner's sugar with an electric mixer in a large bowl until smooth. Stir in the extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries mixing just enough to evenly combine.
2. Divid the dough into two equal portions. Roll into logs about seven inches long. Wrap each log in wax paper and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about one-inch apart.
3. Preheat oven to 150 degrees. 
4. Remove wax paper and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about one inch apart.
5. Bake in the preheated oven until firm but not browned -- about 10 minutes.

Coconut Oatmeal Cookies

I believe this cookie was a handout in a church meeting at one point. It reminded me of my then, favorite cookie called the Just Delicious Cookie. Descriptive, huh? With that cliffhanger, I'll give you the recipe to this one:

Cream together:
1 c. butter or margarine
1 c. brown sugar
1 c. white sugar
1 tsp vanilla

Add:
1 egg

Sift the following together:
2 1/2 c. flour
1 tsp soda
1 tsp baking powder

Add to the above mixture:
1 c. coconut
1 c. oatmeal

Combine the dry ingredients with the creamed mixture. Mix well. Take pieces about the size of walnuts and roll into balls and place them on a baking sheet. Bake for 15 minutes at 350 degrees.