Cranberry-Orange-Nut Cookies

From EatingWell: November/December 2007 — Subscribe Now!

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

Nutrition Profile

Diabetes appropriate | Low carbohydrate | View Complete Nutrition Guidelines»

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

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.

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.

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1 fat