Cranberry-Orange-Nut Cookies

http://www.eatingwell.com/recipes/cranberry_orange_nut_cookies.html

From EatingWell:  November/December 2007

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

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

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.

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

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.