INGREDIENTS

INSTRUCTIONS

GLAZE
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 minutes or until rectangles are light golden
brown and centers are firm to the touch. Place rectangles on wire
racks; cool 5 minutes
5) Wipe cookie 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 minutes or until top surface is slightly dry.
Turn cookies over; bake an additional 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 glaze ingredients, adding enough milk
for desired drizzling consistency. Drizzle over cookies. Let stand
until glaze is set. Store tightly covered.
Source: Pillsbury Fast and Healthy Magazine Nov/Dec 96
Per serving: 612 Calories (kcal); 9g Total Fat; (12% calories from
fat); 16g Protein; 118g Carbohydrate; 140mg Cholesterol; 420mg Sodium
Food Exchanges: 5 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1
Fat; 3 Other Carbohydrates
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