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“From BHG”
READY IN:
44mins
YIELD:
32 cookies
UNITS:
US

Ingredients Nutrition

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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