Cranberry Jumbles

Name: Cranberry Jumbles
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Yield: 32 cookies
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

Submitted by ratherbeswimmin

"From BHG"

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Ready In:: 44mins
Ingredients:: 14
Yields:: 32 cookies

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
Orange Frosting
1 cup sifted powdered sugar
¹⁄₂ teaspoon finely shredded orange peel
3 -4 teaspoons orange juice

directions

In a big mixing bowl, stir the flours, brown sugar, baking powder, baking soda, and cinnamon together.
Using a pastry blender, cut in shortening until mixture resembles fine crumbs.
In another bowl, combine the egg and juice; stir into flour mixture.
Stir in cranberries and almonds.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake at 350° for 12-14 minutes or until bottoms are lightly browned.
Transfer cookies to a wire rack and let cool.
Orange Frosting: in a small bowl, stir the powdered sugar, orange peel, and enough orange juice to make drizzling consistency.
Drizzle frosting over cookies; let frosting dry.
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.