Cranberry Orange Cookies

Line 2 baking sheets with parchment paper and set aside.
Hydrate the cranberries by pouring the orange juice over them and heating them in a microwave oven for 30 seconds. Let them sit and soak up the liquid.
Whisk together the flour, cornstarch, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter, 1 cup granulated sugar, and 2 teaspoons orange zest with a hand mixer. Add the egg and mix until just combined.
Add the dry ingredients to the wet ingredients, mixing until just combined – don’t overmix!
Strain any excess liquid from the cranberries and fold ¾ cup of the cranberries into the dough.
Using a 2-tablespoon cookie dough scoop, portion out even mounds of dough onto the prepared baking sheet, spacing them 2 inches apart. Refrigerate for at least 2 hours, but overnight is best.
Preheat the oven to 400°F and bake the cookies for 7-8 minutes. Or until just starting to turn golden brown.
Combine the remaining orange zest and 1 tablespoon sugar in a small bowl.
Remove the baking sheets from the oven and immediately top the cookies with the remaining cranberries and sugared orange zest. Let the cookies rest for 10 minutes before moving them to a wire rack to cool to room temperature.