• Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius)
• Zest and juice the four oranges and set the two items aside.

To make the cookie dough:

• Cream together the butter and sugar in a large bowl until well combined (beat on high for 2 minutes).
• Beat the room temperature eggs (on medium speed) into the creamed butter and sugar mixture, one at a time, beating well after each addition.
• Blend the softened ricotta, cream cheese, 2 tablespoons of orange zest, and vanilla into the batter, scraping down the sides of the bowl with a spatula as needed.
• In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
• Add the dry ingredients into the wet ingredients in three increments, blending well after each addition of flour, scraping down the sides of the bowl with a spatula as needed.
• Add the dried cranberries into the cookie dough and blend (or stir) to evenly distribute the fruit throughout the batter.
• Use a 1 tablespoon cookie scoop or use 2 tablespoons to drop cookie dough onto parchment lined baking sheets. Twelve cookies per sheet.
• Bake the cookies in the preheated oven for 15-17 minutes, or until the cookies are lightly golden brown on the bottom.
• Remove the cookies from the oven and cool completely on a cooling rack. Continue the process with the remaining cookie dough.

To make the orange cookie glaze:

• While the cookies are baking (and cooling) whisk together the glaze ingredients until your desired consistency.
• Once the cookies are completely cooled drizzle the glaze liberally over the cookies and allow the glaze to dry slightly before serving or storing.