Preheat oven to 350 degrees F. Either lightly grease Cookie Sheets or line with Silicone Baking Mats.
In a large mixing bowl, using your kitchen mixer on medium speed, combine butter, granulated sugar, brown sugar, and lemon zest. Beat in egg and vanilla extract until combines; set aside.
In another bowl, combine flour, baking powder, and cinnamon. Gradually add the flour mixture to the prepared butter mixture. Gently stir in the pecans and cranberries.
Drop by large teaspoonfuls 2-inches apart on the prepared baking sheets.
Bake approximately 10 to 12 minutes or until cookies are golden brown. Remove from oven and let cool slightly before removing to cooling racks.
Prepare Lemon Glaze while cookies are cooling. Drizzle or spread the Lemon Glaze over the top of the cooled cookies.
Makes approximately 4 dozen cookies.
In a medium-size bowl, mix together the powdered sugar, milk, and lemon zest until well combined.
* Depending how how thick or thin your want the Lemon Glaze to be, you may need to add additional milk.
** Add additional lemon zest, if desired.
Cranberry Lemon Cookies Recipe: https://whatscookingamerica.net/cookie/cranberrylemoncookie.htm