| 1 | Sift together into a bowl the flour, soda, baking powder, salt and cinnamon. |
| 2 | Cream the butter until light, then gradually add the sugars and beat until fluffy. |
| 3 | Beat in the eggs, one at a time; beat in the vanilla and orange rind. |
| 4 | With the electric mixer at its lowest speed (or by hand), add the flour gradually and blend in. stir in the granola. |
| 5 | Chill the dough in its bowl for at least 3 hours, or until firm. |
| 6 | Preheat the oven to 375°F. |
| 7 | Cover with parchment (or grease and flour) a large cookie sheet 11 x 17 inches or 2 smaller ones. |
| 8 | To form cookies, take scant tablespoons of dough and roll between the palms of your hands to make balls. |
| 9 | Place balls evenly spaced on the cookie sheet and flatten each with the bottom of a glass that has been dipped in flour; cookies should be about 1 ?to 2 inches in diameter. |
| 10 | Bake in the center of the preheated oven for 9-12 minutes, or until golden. |
| 11 | Remove from the pan and cool on racks. |
| 12 | If the same pan is being reused, let it cool before putting any more dough on it. |
| 13 | Store the cookies airtight. |
| 14 | They will keep for up to 2 weeks. |
