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Cranberry-Orange-Nut Cookies

November/December 2007

Your rating: None Average: 4.2 (51 votes)

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.



READER'S COMMENT:
"I'd give these cookies 5 stars for flavor, but only 4 overall because the batter was such a loose mess to work with. I tripled the recipe, with frequent breaks to put the batter back in the fridge to firm up. If I make again, I'll follow...
Cranberry-Orange-Nut Cookies Recipe

9 Reviews for Cranberry-Orange-Nut Cookies

12/19/2013
Anonymous
These cookies are a family favorite!

These cookies are a favorite in my home and the first to disappear at family parties. I make a few adaptations when I make them, though. First, I use white all-purpose flour instead of pastry flour. Due to the stickiness of the dough, I add about a quarter cup more flour to the recipe. I also throw in half a bag (about a cup?) of white chocolate chips. I add slightly more orange zest than what is called for, and naturally squeezed orange juice from the orange that I am zesting. I flour my hands before I begin rolling a small amount of dough into an inch-sized ball in my hands to help with the stickiness before rolling in in the extra sugar. Serve them at a party, and these cookies will leave your guest begging for more!

Amazing flavor, easy recipe
Comments
01/05/2013
Anonymous
Yummy Cookie with Some Changes

After reading reviews, decided to make these substituting 1/2 cup butter, 1 egg, and 3/4 cups sugar for the applesauce, oil and sugar. Excellent results. Will definitely make these again.

Excellent Flavor
Comments
12/07/2011
Anonymous
Love these

Will make again using minced dried fruit, for a fruitcake cookie, but the original recipe is a favorite. I especially like the orange flavor.

Comments
11/28/2011
Anonymous
CON Cookies

The taste is very bright but I think the problem with the consistency is that most cookie recipes call for butter or shortening "creamed" together. Instead, this recipe calls for oil and there is no egg here to help bind the dry ingredients. A coarser flour, like all-purpose, may hold up better than pastry flour. I think the originator has the right idea as far as the taste combination but this recipe may work better as a bar cookie as the batter is thin or loose.

Flavorful, Very Moist
Comments
07/13/2011
Good

This cookies are very yummy, however not what I expected. I made a few changes to this recipe such as using 1/2 cup of sugar as suggested by a review and I used whole wheat flour by King Arthur instead of pastry flour (as I have yet to find pastry flour). While these cookies were tasty, they came out tasting more like a bread than a cookie. This could be due to my changes though i'm not sure. Also the dough was sticky and hard to deal with. Will be making this again though.

Tasty
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