Crisp, moist and chewy, this cookie created by Georgene Egri of Walnut Creek, California, has the essential ingredients for the holidays: citrus, nuts and cranberries. These cookies travel well for gift-giving and lunchboxes.
2 1/2 dozen cookies
Active Time: 35 minutes |
Total Time: 1 1/2 hours
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
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.
Per cookie :
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
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 1 fat
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.
Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.