Saturday, December 1, 2007
Ok, so this is a really bad picture of these cookies, Sorry! Anyway... another new cookie. I wanted something with a little fruit, since the only other fruit type cookie I do is the raspberry jelly ones. These are healthy with craisins and whole wheat flour. It called for shortening but in my effort to go transfat free, I used butter and it worked well. I also have been using egg beaters instead of real eggs.
(From 100 Best Cookies of 2007)
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 butter
1 egg slightly beaten
2 tablespoons of orange juice (or substitute cranberry juice)
1 cup craisins
1/2 cup slivered almonds
Preheat oven to 350 degrees
In a large mixing bowl stir together flour, brown sugar, baking powder, baking soda,and cinnamon. Cut in butter, until mixture resembles fine crumbs. Sire egg and juice into flour mixture, stir in cranberries and almonds. Drop dough into rounded teaspoons 2 inches apart on ungreased cookie sheet.
Bake in preheated oven for 12 - 14 minutes or until bottoms are lightly browned. Cool
Stire together 1 cup of powdered sugar and enough orange juice to make a frosting of drizzling consistency.
Drizzle orange glaze over cookies. Let dry before storing.