INGREDIENTS

INSTRUCTIONS

GLAZE
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 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.
Bake at 350 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.
Wipe cookie sheet clean.  With serrated knife, cut each rectangle into 1/2
inch slices; place cut side up, on cookie sheet.
Bake at 350 for 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.
Recipe By     : Quick & Healthy November-December 1996
Posted to EAT-L Digest 29 October 96
Date:    Wed, 30 Oct 1996 14:35:18 PST
From:    Laurie R Wise <lrwise@JUNO.COM>

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