Sugar Cookies w/ Cranberry Pear Balsamic Icing

1. Combine contents of bag with navel orange olive oil and beaten egg.
2. Mix with fork or blender to form dough.
3. Chill dough until firm. Approximately an hour.
4. While dough is chilling, start preparing candied cranberries by combining ½ cup sugar and ½ cup water in a medium saucepan over medium heat, stirring constantly until sugar is dissolved. Do not boil. Remove from heat.
5. Stir the cranberries into the simple syrup and stir to coat well.
6. Line a rimmed baking sheet with parchment paper or waxed paper. Set a wire rack inside the baking sheet. Using a slotted spoon, transfer the cranberries to the wire rack. Let the cranberries dry for 1 hour. 
7. After one hour of drying, roll cranberries in remaining sugar until completely coated. Set aside.
8. Preheat oven to 350 degrees.
9. Remove cookie dough from refrigerator and shape into 1″ balls, roll in sugar and place on baking sheet. Bake for 9 to 11 minutes or until light brown.
10. Remove from oven and transfer cookies to a wire rack to cool.
11. When cookies are completely cooled, start to prepare icing by adding half and half to a medium saucepan over low to medium heat, add cranberry pear balsamic and then add the powdered sugar until you reach your desired consistency. NOTE: place the icing onto the cookie while icing is still warm. If it thickens too much, add more half & half and Balsamic. 
12. Top cookies with the candied cranberries.