| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cookies | 24 | Servings | |
INGREDIENTS
| 1 | c | Flour; all-purpose |
| 1 | ts | Baking powder |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Ground nutmeg |
| 1/3 | c | Unsalted butter; lite |
| 3/4 | c | Brown sugar; packed |
| 1/4 | c | Egg beaters® 99% egg substitute |
| 1/4 | c | Skim milk |
| 1 | ts | Orange peel; grated |
| 1 1/2 | c | Rolled oats |
| 3/4 | c | Dried cranberries |
| 1/4 | c | Walnuts; (or pecans) chopped -for icing— |
| 1 | c | Powdered sugar |
| 1/2 | ts | Orange peel; grated |
| 1/4 | ts | Vanilla extract |
| 1 | tb | Orange juice |
INSTRUCTIONS
Mix flour, baking powder, cinnamon and nutmeg together; set aside. In a large mixing bowl, beat butter and brown sugar 'til fluffy. Add egg, milk and orange peel. Beat until thoroughly combined, scraping sides of bowl often. Add flour mixture and beat until well blended. Stir in oatmeal, dried cranberries and nuts. Drop by tablespoonsful onto cookie sheets coated with cooking spray. Bake at 375F for 10-12 minutes, or until lightly borwned. Cool on wire rack. Combine all ingredients for icing; drizzle cookies with orange icing. Recipe by: Sharon ? - EAT-L listserv Posted to EAT-L Digest by Sharon Barbour <sharonb@TRITON.MAYFIELD.HP.COM> on Dec 3, 1997
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