Preheat the oven to 350 degrees.

With an electric mixer, cream together the butter and sugars until smooth. Add the egg and vanilla and beat until well blended.

Stir in 1 tablespoon of orange zest and 2 tablespoons orange juice.

In a medium bowl, combine the flour, baking soda, baking powder and salt; add to creamed mixture. Stir in cranberries and pecans, if using.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake for 8-10 minutes, until the edges are just golden. Remove from cookie sheets to cool on wire racks.

In a small bowl, stir together ingredients for glaze until smooth. Drizzle over cooled cookies. Let stand until set.