Preheat oven to 375 degrees F. Spray cookie sheets with cooking spray
In a large mixing bowl, beat sugar, butter, egg, orange peel and orange juice together with an electric mixer on medium speed. You can also beat this by hand if you do not have a mixer. Stir in flour, baking soda and salt. Next, stir in the chopped cranberries and nuts (if desired).
Drop dough by rounded tablespoonfuls onto cookie sheet, about 2 inches apart. Bake 12 to 14 minutes or until the edges and bottoms of the cookie is light brown. Remove from cookie sheet to a cooling rack or flat surface covered with brown paper or parchment paper. Cool completely before frosting, usually about half an hour.
In a small bowl, mix together the frosting ingredients until smooth and spreadable. Using a toothpick, add a couple small dollops of green paste food coloring. It is important to use paste food coloring as opposed to liquid. Using liquid food coloring will make the frosting runny. Paste food color is available where ever cake decorating supplies are found.
Now, frost cookies. The frosting should be more of a glaze then a heavy frosting. You want the cranberry skins to stick through, giving the cookie a "scabby" look. You can sprinkle crushed nuts on top as well, to giver it a more gruesome look.
1 cup granulated sugar
1/2 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon orange peel
2 tablespoons orange juice
2 1/2 cups all purpose flour
1/2 teaspoon baking soda
2 cups coarsely chopped fresh or frozen cranberries
1/2 cup chopped nuts if desired
1 1/2 cups powdered sugar
1/2 teaspoon orange peel
2 to 3 table spoons orange juice