Ingredients
3/4 cup shortening
3/4 cup sugar
1/2 cup GOLDEN BLOSSOM HONEY
1 egg
1 teaspoon grated orange zest
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups quick cooking oats (not instant)
1 cup dried cranberries
1 cup walnuts chopped, optional
Frosting:
1 cup powdered confectioners sugar
1 tablespoon water
1 teaspoon orange juice
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 375°. Lightly grease a baking sheet.
Using an electric mixer beat together the first 5 ingredients until well combined. Add flour, baking soda, salt and cinnamon. Beat. Add oats and cranberries. Beat until just combined. Stir in walnuts.
Drop by tablespoons onto prepared cookie sheet. Bake 8-9 minutes until edges are just brown. Cookies will be moist in center and therefore still delicate when hot. Remove carefully to a rack to cool.
Frosting:
Mix ingredients until well blended. Drizzle over cookies or spoon frosting into a small ziplock bag. Cut a very small hole in one corner. Press bag to pipe frosting in a zigzag pattern on top of cookies.
Yields: 3 dozen
Using an electric mixer beat together the first 5 ingredients until well combined. Add flour, baking soda, salt and cinnamon. Beat. Add oats and cranberries. Beat until just combined. Stir in walnuts.
Drop by tablespoons onto prepared cookie sheet. Bake 8-9 minutes until edges are just brown. Cookies will be moist in center and therefore still delicate when hot. Remove carefully to a rack to cool.
Frosting:
Mix ingredients until well blended. Drizzle over cookies or spoon frosting into a small ziplock bag. Cut a very small hole in one corner. Press bag to pipe frosting in a zigzag pattern on top of cookies.
Yields: 3 dozen
