Categories: Cookies, Dessert

Ingredients

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup sugar
• 1 cup packed brown sugar
• 2 teaspoons finely shredded orange peel
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 tablespoons orange juice
• 3 cups all-purpose flour
• 1 3/4 cups quick-cooking rolled oats
• 2/3 cup finely chopped dried cranberries or 2/3 cup dried tart cherries or 2/3 cup dried currant
• 1/2 cup finely chopped hazelnuts or 1/2 cup walnuts
• Orange Icing:
• 2 cups powdered sugar, sifted
• 2 -3 tablespoons orange juice (enough to make drizzling consistency)

Directions

1. In a big bowl beat butter and shortening, using an electric mixer on medium to high speed, for 30 seconds.

2. Add in sugars, orange peel, cinnamon, baking soda, and salt; beat until combined.

3. Beat in eggs and orange juice until combined; beat in as much flour as you can with the mixer; stir in any remaining flour, oats, dried fruit, and nuts with a wooden spoon.

4. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.

5. Bake at 375° for 8 minutes or until edges are lightly browned.

6. Cool on cookie sheet for 1 minute; transfer cookies to a wire rack and let cool.

7. To make icing: in a bowl, stir the sifted powdered sugar and enough orange juice to make drizzling consistency; drizzle icing over cookies; let icing dry.

8. 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 and drizzle.

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