Categories: Cookies, Dessert

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 almond
• Orange Frosting:
• 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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