Raisin-Cranberry Nut Cookies

As always, simple cookies get the cookie jar filled in short order and makes one a much-loved mother. And, if you  sneak in some raisins and nuts, you can almost feel healthy.

Raisin-Cranberry Nut Cookies
1/4 cup raisins
1/4 cup dried cranberries
1 1/2 cups shortening
1/2 cup walnuts
1 1/2 cups granulated sugar
2 large eggs
2 teaspoon vanilla extract
1/2 teaspoon orange extract
1 tablespoon of freshly grated orange zest
4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup milk

Run the raisins, cranberries, and walnuts through the food processor briefly to coarsely chop them up a bit.

Place the shortening and sugar in a large mixing bowl and beat until well-combined and fluffy. Add the eggs, extracts, and zest. Beat well.

Mix together the dry ingredients. Add to the shortening/sugar combination along with the milk. Mix well. Chill the dough until easy to roll out and handle.

Preheat oven to 375 degrees. Line baking sheets with parchment paper or use vegetable oil spray.

Divide the dough up into thirds or fourths for easy rolling. On a lightly floured surface, roll dough out to about 1/4-inch thick. With a large, round cookie cutter (or your choice of shape!) cut out the cookies and place them about one-inch apart on prepared baking sheets.

Bake for approximately 8-10 minutes until lightly golden brown. Place on wire racks to cool.

Orange Glaze
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Enough fresh orange juice to form a glaze

When the cookies are cooled, you can either brush on a coating of glaze or drizzle it over them.