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| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1 | tablespoon Gold Medal® all-purpose flour |
| 1/3 | cup butter or margarine, softened |
| 1 | egg, slightly beaten |
| 3/4 | cup finely chopped dried cranberries |
| 1 1/2 | teaspoons finely chopped fresh rosemary leaves |
|
| 1 1/4 | cups powdered sugar |
| 2 | to 3 tablespoons orange juice |
| 1 | tablespoon butter or margarine, melted |
| 1 1/2 | teaspoons grated orange peel |
| 1. | Heat oven to 350°F. In large bowl, stir cookie mix, flour, 1/3 cup softened butter and egg until soft dough forms. Stir in cranberries and rosemary. |
| 2. | On floured surface, roll dough to about 1/4-inch thickness. Cut dough with 2-inch round cookie cutters. On ungreased cookie sheets, place cutouts 1 inch apart. |
| 3. | Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. |
| 4. | In small bowl, mix glaze ingredients until smooth, using enough orange juice until glaze is thin enough to spread. Spread thin layer of glaze over each cookie. Let stand about 20 minutes or until glaze is set. Store loosely covered at room temperature. |
| No change. |
|
| Roll dough to an even thickness by rolling between clean wooden dowels or rulers of the same thickness. |
|
| Lemon juice and lemon peel make tasty substitutions for the orange juice and peel. |
Nutrition Information:
100 ( 30); 3 1/2g ( 1 1/2g, 1/2g); 10mg; 55mg; 17g ( 0g, 12g); 0g 0%; 0%; 0%; 0% 1 ; 0 ; 1 1