Citrus - Drizzled Cranberry - Oatmeal Cookies |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Published in Cooking Light magazine, December 2006. Ingredients:
2 cups all-purpose flour |
2 cups quick-cooking oats |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1 cup packed brown sugar |
3/4 cup granulated sugar |
3/4 cup butter, softened |
1 1/2 teaspoons vanilla extract |
2 large eggs |
1 cup dried sweetened cranberries |
1 1/2 cups powdered sugar |
3 tablespoons fresh lemon juice |
2 teaspoons freshly grated orange zest |
Directions:
1. Preheat oven to 350°F.
2. Combine flour, oats, baking powder, cinnamon, baking soda, salt, and ground nutmeg in a bowl.
3. Combine brown sugar, granulated and butter in a large bowl. Beat with a mixer at medium speed until well blended. Add vanilla and eggs; beat well.
4. Gradually add flour mixture and cranberries; beat at low speed until combined.
5. Shape dough into 55 (1-inch) balls. Place the balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350°F for 15 minutes or until almost firm. Let stand on baking sheets 2 minutes. Remove cookies from baking sheets; cool completely on wire rack.
6. Glaze:.
7. Combine powedered sugar, lemon juice and orange zest in a bowl. Stir with a whisk. Drizzle glaze over cooled cookies.
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