ORANGE DATE-NUT COOKIES
The dough for these cookies can be made and frozen for a month ahead of baking. These cookies ship well as they become even more flavorful over time.
Provided by Good Dinner Mom
Categories Cookies
Time 2h50m
Number Of Ingredients 15
Steps:
- To make the cookies:
- Line a 9- x 5-inch loaf pan with plastic wrap, allowing enough to extend over the edges of pan so they can cover the dough for refrigerating. Set aside.
- Position knife blade in food processor bowl; add dates, orange zest and orange juice. Process 45 seconds, or until dates are finely chopped.
- In a medium bowl, beat butter at medium speed until fluffy. Gradually add sugar, beating until well blended.
- Add the egg and vanilla; beat well.
- In a separate bowl, combine flour, baking powder and salt. Whisk together to combine.
- Gradually add flour mixture into the butter mixture, beating at low speed until blended.
- Divide the dough into 3 portions. Knead ½ cup of the pecans into 1 portion of dough; press this portion into prepared pan.
- Knead the date mixture into 1 portion of dough; press in pan over pecan dough.
- Knead remaining ½ cup pecans into remaining dough; press into pan over date dough.
- Cover and chill at least 2 hours or freeze up to 1 month. (If freezing, defrost again in refrigerator for 2 days before making cookies.)
- Preheat oven to 350F degrees.
- Invert loaf pan onto a cutting board; remove and discard plastic wrap. Cut dough lengthwise into 3 lengthwise logs. Cut each log of dough crosswise into ¼-inch thick slices. Place the slices 1-inch apart on parchment lined baking sheets. (Each log yields about 20 cookies)
- Bake for 10-11 minutes until still soft and NOT brown at edges (I like these a little more chewy, but if you want them as tea or coffee dunking cookies, bake an additional 2 minutes until the edges are browned).
- Cool slightly on baking sheets; remove to wire rack to cool completely.
CRANBERRY-ORANGE-NUT COOKIES
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.
Provided by Food Network
Categories dessert
Time 40m
Yield 30 servings
Number Of Ingredients 11
Steps:
- 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 degrees 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.
- To Make Ahead: 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.
- Per cookie: 102 calories; 5 g fat (0 g saturated fat, 1 g mono unsaturated fat); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 24 mg potassium
- 1 Carbohydrate Servings
- Exchanges: 1 other carbohydrate, 1 fat
CRAN-ORANGE AND DATE NUT COOKIES
Your kids will love biting into these super-chewy cookies, chock-full of fruit, nuts, coconut and candy.
Time 1h
Yield 42
Number Of Ingredients 13
Steps:
- Heat oven to 375°F (190°C). In small bowl, stir together cranberries, chopped candy, dates and orange juice; set aside.
- In large bowl, stir together cookie mix, flour, cinnamon and ginger.
- Stir in melted butter, orange rind and egg until soft dough forms.
- Stir in cranberry mixture, pistachio nuts and coconut until thoroughly mixed.
- On ungreased baking sheets, drop dough by teaspoonfuls (5 mL) 2-inches (5 cm) apart.
- Bake 10 to 12 minutes or until edges are light golden brown.
- Cool 5 minutes; remove from baking sheets to cooling racks. Store in tightly covered container.
Nutrition Facts : ServingSize 42
CRANBERRY ORANGE NUT COOKIES
I love cranberry and orange together, but have never seen it in a cookie recipe. I had to post this for safe keeping! (The prep time includes 30 minute chilling time)
Provided by Shelby Jo
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- 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.
CRANBERRY NUT COOKIES
In fall, I stock up on fresh cranberries and freeze them so I can make these cookies throughout the year. Tangy cranberries are a nice addition to a buttery cookie. -Machelle, Wall, Rosamond, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, milk and lemon juice. Combine the flour, ground walnuts, baking powder, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in the cranberries and chopped walnuts. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 16-18 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE ZESTED CRANBERRY AND WALNUT OATMEAL COOKIES
These cookies are fragrant, delicious and festive for the holiday season. Cranberry and orange is one of my favorite flavor combinations so this had to happen in my life. These are lovely with melted white chocolate drizzled across the top to dress them up but I frankly like them a bit better without. Easy peasy tasty...
Provided by Brenda Washnock
Categories Cookies
Time 40m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350. In a large bowl, beat butter and sugars on medium speed with electric mixer until creamy. Add eggs, vanilla and orange zest; beat well.
- 2. Combine flour, oats, baking soda and salt in a separate bowl then add to moist ingredients with wooden spoon. Add walnuts and cranberries and mix.
- 3. Drop dough by rounded tablespoons onto parchment lined baking sheets. Bake 9-12 minutes or until golden brown. Cool 2 minutes on baking sheets and remove to wire rack to cool completely.
- 4. Store tightly covered. Makes about 4 dozen cookies.
CRAN-ORANGE OATMEAL COOKIES
Dried cranberries, coconut and orange makes this crisp, chewy oatmeal cookie a real standout.-Ellen Woodham-Johnson, Matteson, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, orange zest and extract. , Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well. Stir in the oats, cranberries and coconut. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. , Bake at 375° for 11-13 minutes or until bottoms are browned. Remove to wire racks. Store in airtight container.
Nutrition Facts : Calories 107 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 50mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
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