1/2 c  sugar
      1/2 c  firmly packed brown sugar
      1/4 c  margarine or butter --
  :          softened
        2 ts grated orange peel
        3    eggs
        3 c  all purpose flour
        3 ts baking powder
      3/4 c  sweetened dried cranberries
  :          chopped
      1/4 c  chopped almonds
  :          Glaze-----
        1 c  powdered sugar
      1/2 ts grated orange peel
        4 ts skim milk
  Heat oven to 350.  Spray 1 large or 2 small cookie
  sheets with nonstick cooking spray.
  In large bowl, combine sugar, brown sugar, and
  margarine; beat until well blended.  Add 2 teaspoons
  orange peel and eggs; beat well.  Lightly spoon flour
  into measuring cup; level off.  Stir in flour and
  baking powder; mix well.  Stir in cranberries and
  almonds.
  With spray-coated hands, shape dough into 3 rolls,
  about 7 inches long. Place rolls at least 3 inches
  apart on sprayed cookie sheet; flatten each to form
  3/4 inch thick  rectangle, about 3 inches wide and 7
  inches long.
  Bake at 350 for 18-25 minutes or until rectangles are
  light golden brown and centers are firm to the touch.
  Place rectangles on wire racks; cool 5 minutes.
  Wipe cookie sheet clean.  With serrated knife, cut
  each rectangle into 1/2 inch slices; place cut side
  up, on cookie sheet.
  Bake at 350 for 6-8 minutes or until top surface is
  slightly dry.  Turn cookies over; bake an additional 6
  to 8 minutes or until top surface is slighlty dry.
  Remove cookies from cookie sheets; cool completely on
  wire racks.
  In small bowl, combine all glaze ingredients, adding
  enough milk for desired drizzling consistency.
  Drizzle over cookies.  Let stand until glaze is set.
  Store tightly covered.  Makes about 4 dozen cookies.
  80 calories per cookie--20 calories from fat--2 grams
  of fat per cookie.
  Recipe By     : Quick & Healthy November-December 1996
  From: Lrwise@juno.Com (Laurie R Wise) Date: Wed, 30
  Oct 1996 14:35:18 Pst
-----