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Cranberry Jumbles Recipe

March 8th, 2013 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1cupall-purpose flour
  2. 1/3cupwhole wheat flour
  3. 3/4cup packedbrown sugar
  4. 3/4teaspoonbaking powder
  5. 1/8teaspoonbaking soda
  6. 1/2teaspoonground cinnamon
  7. 1/2cupshortening
  8. 1egg, beaten
  9. 2tablespoonscranberry juiceor orange juice
  10. 1cupdried cranberries
  11. 1/2cupslivered almonds
  12. Orange Frosting

  13. 1cup siftedpowdered sugar
  14. 1/2teaspoon finely shreddedorange peel
  15. 3-4teaspoonsorange juice

DIRECTIONS

  1. In a big mixing bowl, stir the flours, brown sugar, baking powder, baking soda, and cinnamon together.
  2. Using a pastry blender, cut in shortening until mixture resembles fine crumbs.
  3. In another bowl, combine the egg and juice; stir into flour mixture.
  4. Stir in cranberries and almonds.
  5. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
  6. Bake at 350° for 12-14 minutes or until bottoms are lightly browned.
  7. Transfer cookies to a wire rack and let cool.
  8. Orange Frosting: in a small bowl, stir the powdered sugar, orange peel, and enough orange juice to make drizzling consistency.
  9. Drizzle frosting over cookies; let frosting dry.
  10. To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze undrizzled cookies up to 3 months; thaw cookies, then drizzle.

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