1Heat 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.
2On 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.
3Bake 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.
4In 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.