|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|
|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|
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.