Heat oven to 375°. In a small saucepan, add 1 c. of dried cranberries and cover with water. Boil for 3-5 minutes, until the cranberries are softened. Reserve 5 Tbsp. of the liquid that the cranberries were boiled in.

Meanwhile, beat together the shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking soda, salt and spices; add to shortening mixture, combining well. Stir in softened cranberries, the reserved cranberry juice, and oats. Drop by rounded teaspoonful and bake for 8 to 10 minutes. Allow the cookies to cool before frosting.

To make the orange buttercream, beat the butter until soft and fluffy in a large bowl and add the orange zest and juice. Gradually add the powdered sugar, combing well after each addition until you reach your desired consistency.

Frost each cookie with 1-2 Tablespoons of orange buttercream and store in an airtight container.