Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, toss together Fresh Cranberry (10 ounce), Lemon Juice (1 tablespoon), Granulated Sugar (1/2 cup), Water (1/4 cup), 1 tsp zest from the Lemon (1), Ground Ginger (1/4 teaspoon), Ground Nutmeg (1 pinch), Salt (1 pinch), and Coarse Sugar (to taste). Spread in a single layer on a small baking sheet.
Roast for 10 minutes. Remove from oven and stir, spreading out in a single layer to cool to room temperature.
Preheat oven to 350 degrees F (175 degrees C).
Add Unsalted Butter (1 pound) to a stand mixer bowl fitted with paddle attachment and beat until smooth.
Add All-Purpose Flour (3 cup), Powdered Confectioners Sugar (1 1/4 cup), Corn Starch (1/4 cup), Pure Vanilla Extract (1 teaspoon), and Salt (1 pinch). Continue to beat until smooth and fluffy, approximately 3-4 minutes, scraping bowl and paddle down at least twice.
Scoop dough into a large pastry bag fitted with a 1M tip. Line large baking sheets with parchment and pipe dough into approximate 1 3/4-inch to 2-inch rosettes with 2-inch spacing. Press an approximate 1/2 teaspoon of roasted cranberries into the center of each cookie. Top centers of cookies with course sugar.
Bake in center of oven for 12-13 minutes.
Remove from oven and allow to cool on baking sheet for 5 minutes. Remove to cooling rack and allow to cool completely.