Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vegetable shortening
3/4 cup powdered sugar
3 tablespoons cream
2 teaspoons pure orange extract
1 teaspoon freshly grated orange zest
1 1/2 cups fresh cranberries, chopped
1 -3 teaspoon candied ginger, very finely chopped
2 tablespoons fresh orange juice
1 cup powdered sugar
4 -6 drops oranges or 4 -6 drops red food coloring
Directions:
Combine flour, baking powder and salt.
Cream sugar and shortening together until light and fluffy.
Add cream, orange extract and grated orange rind.
Gradually add flour mixture.
Fold in cranberries and candied ginger.
Form dough into 2 logs, each about 1 1/2- inches in diameter.
Wrap in waxed paper and chill for at overnight.
Preheat oven to 375F and lightly grease cookie sheets.
Cut the logs into 1/4-inch thick slices and bake for 12-15 minutes.
For glaze mix together orange juice, powdered sugar and food coloring.
Drizzle on cooled cookies.
Servings: 30-40
Time preparation: 15 min.
Time total: 30 min.