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Ingredients
| enriched wheat bread flour: 1 1/2 cups |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| walnuts (chopped): 1 cup |
| dried sweetened cranberries: 1/2 cup (chopped) |
| granulated sugar: 1 cup |
coating
| granulated sugar: 3 Tbl |
| unsweetened applesauce: 1/2 cup |
| canola oil - for salads, woks and light frying: 1/4 cup |
| oranges (cut into sections): 1 Tbl (orange zest freshly grated) |
| orange juice: 3 Tbl |
Cranberry, Orange and Nut Cookies
Credit: www.eatingwell.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
36 serving(s)
Tags
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 ½-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.