Preheat the oven to 180°C/350°F/Gas mark 4
Cream together the butter, sugar and lemon peel. Beat in the sour cream and vanilla. Gradually beat in the flour, baking powder, and cinnamon. Stir in the pecans and cranberries.
Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake 10 to 12 minutes, until golden. Let cool slightly before removing to cooling racks.
For the icing, whisk together the icing sugar/confectioner's sugar, milk, and lemon peel. Coat the cooled cookies and allow to set.
