Ingredients
- 3 eggs
- 375 gr all purpose flour
- 200 gr powdered sugar
- 110 gr firmly packed brown sugar
- 100 gr sugar
- 100 gr sweetened cranberries (dried chopped)
- 55 gr margarine
- 32 gr almonds (chopped)
- 20 ml skim milk
- 14 gr baking powder
- 4 gr orange peel (grated)
- 1 gr orange peel (grated)
Heat oven to 350. Spray 1 large or 2 small cookie sheets with nonstick cooking spray.
In large bowl, combine sugar, brown sugar, and margarine; beat until well blended. Add 2 teaspoons orange peel and eggs; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour and baking powder; mix well. Stir in cranberries and almonds.
With spray-coated hands, shape dough into 3 rolls, about 18 cm long. Place rolls at least 8 cm apart on sprayed cookie sheet; flatten each to form 2 cm thick rectangle, about 8 cm wide and 18 cm long.
Bake at 180ºC or 18-25 minutes or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire racks; cool 5 minutes.
Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1 cm slices; place cut side up, on cookie sheet.
Bake at 180ºC or 6-8 minutes or until top surface is slightly dry. Turn cookies over; bake an additional 6 to 8 minutes or until top surface is slighlty dry. Remove cookies from cookie sheets; cool completely on wire racks.
In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over cookies. Let stand until glaze is set. Store tightly covered. Makes about 4 dozen cookies. 80 calories per cookie--20 calories from fat--2 grams of fat per cookie.
