Categories: Cookies 
      Yield: 32 servings 
  
------------------------------------BASE------------------------------------ 
      2 c  HONEY ALMOND DELIGHT brand 
           -cereal, crushed to 1 cup 
      1 c  Flaked coconut 
    1/2 c  Raisins 
    1/2 c  All-purpose flour 
  1 1/2 t  Grated fresh orange peel 
    1/2 t  Baking powder 
    1/2 t  Ground cinnamon 
    1/2 c  Packed brown sugar 
    1/3 c  Butter or margarine 
    1/4 c  Honey 
 
-----------------------------------ICING----------------------------------- 
      1 T  Butter or margarine, 
           -softened 
    1/2 c  Powdered sugar 
  1 1/2 t  Orange juice 
           Sliced almonds 
  
  TO PREPARE BASE, preheat oven to 350'F. Grease 32 miniature (1 3/4") 
  muffin cups. In large bowl, combine cereal, coconut, raisins, flour, 
  orange peel, baking powder and cinnamon; mix well and set aside. In small 
  saucepan, combine brown sugar, 1/3 cup butter and honey. Stir over medium 
  heat until butter is melted and brown sugar is dissolved. Pour over cereal 
  mixture; blend well. Place 1 tablespoon mixture in each prepared muffin 
  cup; press firmly. Bake 8-10 minutes or until golden brown (cups will be 
  soft). Cool in pan 15 minutes. Loosen edges. Invert onto wire racks. Cool 
  completely. 
   
  TO PREPARE ICING, in small bowl, beat 1 tablespoon butter, powdered sugar 
  and orange juice until smooth. With pastry tube, pipe a decorative swirl 
  on top of each cup. Garnish with sliced almonds. 
   
  Makes 32 cups.