Cranberry Jumbles

Total Time: 44 mins Preparation Time: 30 mins Cook Time: 14 mins

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

Recipe

• 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.