Cranberry Walnut Cookies
1 1/2 c. whole-wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. chopped walnuts
1/2 c. chopped dried cranberries
1 c. plus 3 T. sugar, divided
1/2 c. smooth, unsweetened applesauce
1/4 c. canola oil
1 T. freshly grated orange zest
3 T. orange juice
Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in
walnuts and dried cranberries and set aside. Whisk 1 c. 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
degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
Put the remaining 3 T. 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.
Make Ahead Tip: Prepare the dough, cover and refrigerate for up to 3 days.
Store the cookies in an airtight container at room temperature for up to 5
Submitted by: Dinah Mulock Craik