oakgrove

Cranberries are a winter fruit native to North America

1 1/2 cup flour
1 1/2 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
7 tablespoons chilled unsalted butter, cut into small pieces
1 cup cranberries
1 egg, lightly beaten
2 tablespoons fresh orange juice
1 cup powdered sugar
2 tablespoons orange juice

Preheat oven to 400 degrees fahrenheit

In a large bowl, whisk together the flour , sugar, baking powder, salt, nutmeg.  Cut in the butter with a pastry blender until mixture resembles small peas. Add cranberries. In a small bowl whisk together egg and 2 T. orange juice. Pour liquid mixture into dry ingredients stirring until a soft dough is formed.
Roll dough out on a lightly floured board into a rectangle 1/2 inch thick.  Cut in long strips followed by triangle cuts. Place on untreated cookie sheet . Baked until golden brown, about 15 minutes.

Prepare icing by mixing powdered sugar and orange juice.  Drizzle over warm scones.

Cookie dough:
1 cup butter, softened
3/4 cup sugar
1 teaspoon almond extract
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Glaze:
1 1/2 cup powdered sugar
1 teaspoon almond extract
4 to 5 teaspoons of water
sliced almonds

Heat oven to 400 F.  Combine butter, sugar and almond extract in large mixing bowl.  Beat at medium speed, scraping  bowl often, until creamy.  Reduce speed to low; add remaining cookie ingredients. Beat well.  Roll out dough to 1/4 inch thickness.  Bake 7 to 9 minutes or until edges are very lightly brown.  Cool completely.  Stir together all glaze ingredients in small bowl with wire whisk. Decorate cookies with glaze and sliced almonds.

Yields 3 1/2 dozen cookies