These cookies are a nice change from everyday chocolate chip cookies. The cranberries and cardamom make them ideal for a holiday cookie collection, too.
Stir together flour, cornstarch, salt, baking soda and cardamom. Set aside.
Melt butter in microwave or on stove top. Place melted butter in a clean mixing bowl. Add white and brown sugar and stir to blend thoroughly. Beat in egg until mixture is smooth. Add orange juice concentrate, sour cream and orange rind (if using). Stir until smooth.
Add butter mixture, cranberries and white chocolate chips to flour and stir until blended and no streaks of flour remain.
Refrigerate dough for at least 30 minutes. Preheat oven to 375 degrees F / 190 degrees C. Lightly grease or line cookie sheets with parchment paper.
Using a spoon or scoop, make 1-1/2 inch / 3.75 cm balls with the cookie dough. Place one sheet with room for cookies to spread. Bake for 13-15 minutes, or until cookies have turned a golden color and are lightly browned around the edges.
Remove baked cookies from oven and let them sit for a minute or two then remove to a cooling rack. The cookies will firm up as they cool.