Orange Cranberry Nut Cookies

By maredan

Ingredients

• * 1 1/2 cups whole-wheat pastry flour
• * 1 teaspoon baking powder
• * 1 teaspoon baking soda
• * 1/2 teaspoon salt
• * 1 cup chopped walnuts
• * 1/2 cup chopped dried cranberries
• * 1 cup plus 3 tablespoons sugar, divided
• * 1/2 cup smooth, unsweetened applesauce
• * 1/4 cup canola oil
• * 1 tablespoon freshly grated orange zest
• * 3 tablespoons orange juice

Details

Servings 24

Preparation

Step 1

Preparation

1. Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
2. 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.
3. Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
4. 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.
5. 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.

Tips & Notes

* 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.