Preheat oven to 350 F. Line a cookie sheet with silicone mat or parchment paper.
Place the cranberries into a small bowl and fill with hot water to cover them. Let stand for 10 minutes, then drain the water and set aside.
Using a stand mixer add the eggs, sugar, oil, cinnamon, baking powder, orange zest, vanilla extract and salt to a large bowl. Using whisk attachment, whisk ingredients until well blended.
Change out the whisk for the dough hook attachment. Add 2 cups of the flour, the cranberries and nuts to the bowl. Blend ingredients for 1 minute, then gradually add remaining flour until soft dough forms.
Cut the dough in half. (note, photo is a double back of dough)
Take half of the dough and place it onto the baking mat or parchment paper-lined cookie sheet. Roll the dough into a log and gently pat the top evenly.
Bake for 30 minutes. Remove from oven and allow to cool for 10 minutes.
Once cooled, carefully slice the logs. Using a serrated knife, on a diagonal, carefully cut 1/2-inch slices. Place the slices back onto the cookie sheet, cut-side down.
Bake for 10 minutes then flip each cookie and bake an additional 10 minutes.
Transfer to a wire rack and cool. Store in a cookie tin or other airtight container (do not wrap in plastic wrap) for up to 2 weeks. Cookies can be frozen for up to 3 months.