Cranberry-Orange Nut Cookies

Make Ahead Tip: Prepare the dough through Step 2, cover and refrigerate for up to 3 days. Store the cookies in an airtight container at room temperature for up to 5 days.

Cranberry-Orange Nut Cookies

Photo by Myra O.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    dozen


Ingredients

  • cups whole-wheat pastry flour

  • 1

    teaspoon baking powder

  • 1

    teaspoon baking soda

  • ½

    teaspoon salt

  • 1

    cup chopped walnuts

  • ½

    cup chopped dried cranberries

  • 1

    cup plus 3 tablespoons sugar, divided

  • ½

    cup smooth, unsweetened applesauce

  • ¼

    cup canola oil

  • 1

    tablespoon freshly grated orange zest

  • 3

    tablespoons orange juice

Directions

Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries. Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes. Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat. Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet. Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.


Nutrition

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