Cranberry Jumbles

Directions

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