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1) Heat oven to 350F (180C).
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Spray 1 large or 2 small cookie sheets with nonstick cooking spray.
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2) In large bowl, combine sugar, brown sugar and margarine; beat until well blended.
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Add 2 teaspoon orange peel and eggs; beat well.
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Lightly spoon flour into measuring cup; level off.
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Stir in flour and baking powder; mix well.
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Stir in cranberries and almonds.
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3) With spray-coated hands, shape dough into 3 rolls, about 7 inches long.
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Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long.
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4) Bake at 350F (180C) for 18 to 25 minutes or until rectangles are light golden brown and centers are firm to the touch.
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Place rectangles on wire racks; cool 5 min.
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5) Wipe cooke sheet clean.
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With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on the cookie sheet.
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6) Bake at 350F (180C) for 6 to 8 minutes or until top surface is slightly dry.
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Turn cookies over; bake an addtional 6 to 8 minutes or until top surface is slightly dry.
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Remove cookies from the sheets; cool completely on wire racks.
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7) In small bowl, combine all galze ingredients, adding enough milk for desired drizzling consistency.
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Drizzle over cookies.
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Let stand until glaze is set.
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Store tighly covered.
