1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup margarine or butter -- softened
2 teaspoons grated orange peel
3 cups all purpose flour
3 teaspoons baking powder
3/4 cup sweetened dried cranberries -- chopped
1/4 cup chopped almonds
1 cup powdered sugar
1/2 teaspoon grated orange peel
4 teaspoons skim milk
Heat oven to 350.Spray 1 large or 2 small cookie sheets with nonstick
spray. In large bowl, combine sugar, brown sugar, and margarine;
blended. Add 2 teaspoons orange peel and eggs; beat well.
into measuring cup; level off. Stir in flour and baking
well. Stir in
cranberries and almonds. With spray-coated hands,
shape dough into 3
about 7 inches long. Place rolls at least 3 inches
apart on sprayed
flatten each to form 3/4 inch thick rectangle,
about 3 inches wide and
long. Bake at 350 for 18-25 minutes or
until rectangles are light
and centers are firm to the touch.
Place rectangles on wire racks; cool
Wipe cookie sheet clean. With serrated knife, cut each rectangle into
slices; place cut side up, on cookie sheet. Bake at 350 for 6-8
minutes or until
top surface is slightly dry. Turn cookies over; bake an
additional 6 to
8 minutes or
until top surface is slightly dry. Remove cookies
from cookie sheets;
completely on wire racks. In small bowl, combine
all glaze ingredients,
enough milk for desired drizzling consistency.
Drizzle over cookies.
Let stand until
glaze is set.
Store tightly covered. Makes about 4 dozen cookies.
cookie--20 calories from fat--2 grams of fat per cookie.