The month of December was consumed making more varieties of cookies and chocolate-based treats than I care to remember, resulting in my usually dominate sweet tooth taking a slight hiatus. This weekend, however, it returned when I discovered a delightful new cookie recipe that incorporated two things I'm LOVING right now--dried cranberries and oranges! Definitely hit the spot.
Cranberry-Orange Cookies
I adapted this recipe from one of my favorite recipe hubs (eatingwell.com), but made it healthier by substituting more applesauce in place of the oil. I also omitted the walnuts, but that's just because I hate nuts in cookies. The egg-free dough was delicious, but made me want to sample even more of it than usual!
Ingredients
- 1 1/2 cups whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped dried cranberries
- 1 cup plus 3 tablespoons sugar, divided
- 3/4 cup smooth, unsweetened applesauce
- 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 dried cranberries
- Whisk 1 cup sugar, applesauce, 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
- 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
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