cranberry crunch cookies & italian cookies

So our office party was pretty small & quiet this year (we were hoping for better), and there was way more food than hungry people, so my cookies were largely untouched. Which sucks ass because I spent three freaking nights baking them. At least, everyone who ate them seemed to like them, which is cool since I crave that sort of validation. All the cookies are very good, you can't go wrong with any of these, assuming you like what's in them.

The cranberry crunch cookies are chock full of goodies: dried cranberries, toasted almonds, oatmeal, and graham cracker crumbs which gives them a fun, unusual crispy/crunchiness. Yet they're chewy at the same time. Like I said, unusual and fun. I found this one here on Cookie Madness; Anna links to the original recipe on her post. (Which is what I used.) The prep on these is a bit of a pain compared to some cookies, as you have to toast the almonds, grind up the graham crackers, zest the orange. But there's nothing difficult about any of it. Also, these are pretty sweet, so I might skip rolling them in turbinado sugar (though that lends a pleasing sparkle and crunch) OR I might just cut back on the brown sugar some, if I make them again. But they're not cloyingly sweet or anything, I just personally prefer a bit less sweetness.

And I found these Italian cookies here on Noble Pig. Are these the cutest cookies in the universe or what? OK, maybe not, but they are definitely the cutest cookies I've ever made. I have a thing for sprinkles, what can I say. The original recipe calls for anise extract, but um, no I did not want licorice flavored cookies under my sprinkles, so I used lemon extract in both the dough and the glaze. Also, I added the zest of two lemons to the dough. Otherwise I think I followed the recipe exactly. When dipping the cooled cookies into the glaze, I did about 5 at a time, then sprinkled, then repeated. You want to get the sprinkles on there while the glaze is still wet. Oh, and this is my first foray into Crisco usage. It's a super small amount when you spread it over this many cookies, and I wanted to get the texture right, so I figured what the hell. (I am usually a butter purist.) No regrets with that here, though I will stick to butter-based recipes most of the time. Besides being adorable, these taste great, and they make your mouth happy because it thinks it is eating a teeny tiny cake - WITH SPRINKLES!!

happy happy joy joy happy happy joy joy...