Fruit And Nut Oatmeal Cookies

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup sugar
• 1 cup packed brown sugar
• 2 teaspoons finely shredded orange peel
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 tablespoons orange juice
• 3 cups all-purpose flour
• 1 3/4 cups quick-cooking rolled oats
• 2/3 2/3 cup dried tart cherries or 2/3 cup dried currant
• 1/2 cup finely chopped hazelnuts or 1/2 cup walnuts
• Orange Icing
• 2 cups powdered sugar, sifted
• 2 -3 tablespoons orange juice (enough to make drizzling consistency)

1. In a big bowl beat butter and shortening, using an electric mixer on medium to high speed, for 30 seconds.
2. Add in sugars, orange peel, cinnamon, baking soda, and salt; beat until combined.
3. Beat in eggs and orange juice until combined; beat in as much flour as you can with the mixer; stir in any remaining flour, oats, dried fruit, and nuts with a wooden spoon.
4. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
5. Bake at 375u0b0 for 8 minutes or until edges are lightly browned.
6. Cool on cookie sheet for 1 minute; transfer cookies to a wire rack and let cool.
7. To make icing: in a bowl, stir the sifted powdered sugar and enough orange juice to make drizzling consistency; drizzle icing over cookies; let icing dry.
8. To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze undrizzled cookies up to 3 months; thaw cookies and drizzle.

butter, shortening, sugar, brown sugar, orange peel, ground cinnamon, baking soda, salt, eggs, orange juice, allpurpose, quickcooking, cherries, hazelnuts, orange icing, powdered sugar, orange juice

Taken from www.food.com/recipe/fruit-and-nut-oatmeal-cookies-198895 (may not work)