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Prep Time: 30 Minutes Cook Time: 14 Minutes |
Ready In: 44 Minutes Servings: 2 |
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From BHG Ingredients:
1 cup all-purpose flour |
1/3 cup whole wheat flour |
3/4 cup packed brown sugar |
3/4 teaspoon baking powder |
1/8 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/2 cup shortening |
1 egg, beaten |
2 tablespoons cranberry juice or 2 tablespoons orange juice |
1 cup dried cranberries |
1/2 cup slivered almonds |
1 cup sifted powdered sugar |
1/2 teaspoon finely shredded orange peel |
3 -4 teaspoons orange juice |
Directions:
1. In a big mixing bowl, stir the flours, brown sugar, baking powder, baking soda, and cinnamon together.
2. Using a pastry blender, cut in shortening until mixture resembles fine crumbs.
3. In another bowl, combine the egg and juice; stir into flour mixture.
4. Stir in cranberries and almonds.
5. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
6. Bake at 350° for 12-14 minutes or until bottoms are lightly browned.
7. Transfer cookies to a wire rack and let cool.
8. Orange Frosting: in a small bowl, stir the powdered sugar, orange peel, and enough orange juice to make drizzling consistency.
9. Drizzle frosting over cookies; let frosting dry.
10. To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze undrizzled cookies up to 3 months; thaw cookies, then drizzle.
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