Fruit and Nut Oatmeal Cookies

Name: Fruit and Nut Oatmeal Cookies
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 54 cookies, about
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 dried tart cherries or 2/3 cup dried currant; 1/2 cup finely chopped hazelnuts or 1/2 cup walnuts; 2 cups powdered sugar, sifted; 2 -3 tablespoons orange juice (enough to make drizzling consistency)

Submitted by ratherbeswimmin

"From BHG"

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Ready In:: 38mins
Ingredients:: 16
Yields:: 54 cookies, about

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 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

In a big bowl beat butter and shortening, using an electric mixer on medium to high speed, for 30 seconds.
Add in sugars, orange peel, cinnamon, baking soda, and salt; beat until combined.
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.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake at 375° for 8 minutes or until edges are lightly browned.
Cool on cookie sheet for 1 minute; transfer cookies to a wire rack and let cool.
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.
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.