Thursday, June 3, 2010
Cookie Recipe #152 - Cranberry Jumbles
These are a jumble of naturally -sweet, chewy cranberries and crunchy almonds entwined in a cinnamony soft dough. Cranberries never tasted so good!
Ingredients: 1 cup all-purpose flour, 1/3 cup whole wheat flour, 3/4 cup packed brown sugar, 3/4 teaspoon baking powder, 1/8 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/2 cup shortening, 1 slightly beaten egg, 2 tablespoons cranberry juice or orange juice, 1 cup dried cranberries, 1/2 cup slivered almonds, 1 cup sifted powdered sugar, 1/2 teaspoon finely shredded orange peel, 3-4 teaspoons orange juice (or more, if needed).
Instructions: Preheat oven to 350 degrees. In a large mixing bowl, stir together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, and cinnamon. Using a pastry blender, cut in shortening until mixture resembles fine crumbs. Combine egg and juice in small bowl; stir into flour mixture. Add cranberries and almonds until well distributed.
Drop dough by rounded teaspoonfuls 2 inches apart on ungreased baking sheets. Bake in preheated 350 degree oven for 12-14 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack to cool completely.
Make frosting as follows: In a small bowl, stir together powdered sugar, finely shredded orange peel, and enough orange juice to make drizzling consistency. Drizzle over tops of each cookie and serve.
Makes about 32 cookies.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.