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Ingredients Jump to Instructions ↓

  1. 1/2 c Sugar

  2. 1/4 c Margarine or butter

  3. 2 ts Orange peel; grated

  4. 3 c All-purpose flour

  5. 3/4 c Sweetened dried cranberries

  6. 1/4 c Almonds; chopped

  7. 1 c powdered sugar

  8. 4 ts Skim milk

  9. 1/2 c Brown sugar; firmly packed

  10. -softened 3 Eggs

  11. 3 ts Baking powder

  12. - chopped -- --glaze- -- ? --glaze-- -- 1/2 ts Orange peel; grated

  13. 350F. Spray

  14. 1 large or 2 small cookie sheets with

  15. nonstick cooking spray. 2) In large bowl, combine sugar, brown sugar and margarine; beat until

  16. 2 tsp orange peel and eggs; beat well. Lightly sppon flour into measuring cup; level off. Stir in flour and baking powder; mix well. Stir in cranberries and almonds.

  17. 3 rolls, about 7 inches

  18. 3 inches apart on sprayed cookie sheet; flatten each to form

  19. 3/4 inch thick rectangle, about 3 inches wide and 7 inches long.

  20. 18-25 min. or until rectangles are light golden

  21. brown and centers are firm to the touch. Place rectangles on wire racks; cool 5

  22. min. 5) Wipe cooke sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on the cookie sheet.

  23. 350F for 6-8 min. or until top surface is slightly dry. Turn

  24. 6-8 min or until top surface is slightly dry. Remove cookies from the sheets; cool completely on wire racks.

Instructions Jump to Ingredients ↑

  1. desired drizzling consistency. Drizzle over cookies. Let stand until glaze is set. Store tighly covered. Serving size: 1 cookie Calories 80 Calories from fat 20 Total fat 2 g Chol 15 mg Sodium 45 mg Total Carb 15 g Source:Pillsbury Fast and Healthy Magazine Nov/Dec 96 --

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