Ingredients:

•      1/2 c  Sugar
•      1/4 c  Margarine or butter
•         2 ts Orange peel; grated
•         3 c  All-purpose flour
•      3/4 c  Sweetened dried cranberries
•      1/4 c  Almonds; chopped
•         1 c  powdered sugar
•        4 ts Skim milk
•     1/2 c  Brown sugar; firmly packed

            -softened
•        3    Eggs
•        3 ts Baking powder

            - chopped
•      1/2 ts Orange peel; grated

 

Direction:

     1) Heat oven to 350F.  Spray 1 large or 2 small cookie
         sheets with nonstick cooking spray.

     2) In large bowl, combine sugar, brown sugar and margarine; beat
         until well blended.  Add 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.

     3) With spray-coated hands, shape dough into 3 rolls, about
         7 inches long.Place rolls at least 3 inches apart on sprayed
         cookie sheet; flatten each to form 3/4 inch thick
         rectangle, about 3 inches   wide and 7 inches long.

     4) Bake at 350F for 18-25 min. or until rectangles are light golden
          brown and centers are firm to the touch.  Place rectangles on
          wire racks; cool 5 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.

     6) Bake at 350F for 6-8 min. or until top surface is slightly dry.  Turn
         cookies over; bake an addtional 6-8 min or until top surface is
         slightly  dry.  Remove cookies from the sheets; cool completely
         on wire racks.

     7) In small bowl, combine all galze ingredients, adding enough milk for
         desired drizzling consistency.  Drizzle over cookies.
         Let stand until glaze is set.Store tighly covered.