Cranberry-Orange-Nut Cookies

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From EatingWell

Cranberry-Orange-Nut Cookies Recipe

2 1/2 dozen cookies

Active Time: 35 minutes

Total Time: 1 1/2 hours

INGREDIENTS

  • 1 1/2 cups whole-wheat pastry flour (I did 1 cup whole wheat & 1/2 cup whole rye)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (I use sea salt)
  • 1 cup chopped walnuts
  • 1/2 cup chopped dried cranberries
  • 1 cup plus 3 tablespoons sugar, divided (I use organic cane sugar)
  • 1/2 cup smooth, unsweetened applesauce
  • 1/4 cup canola oil (organic cold pressed oil)
  • 1 tablespoon freshly grated orange zest
  • 3 tablespoons orange juice

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.

NUTRITION

Per cookie: 102 calories; 5 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 24 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 1 fat

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