Cran Orange N Date Nut Cookies Recipes

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CRAN-ORANGE AND DATE-NUT COOKIES



Cran-Orange and Date-Nut Cookies image

Prize-Winning Recipe 2006! Bite into a chewy cookie chock-full of fruit, nuts, coconut and candy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 42

Number Of Ingredients 13

1/3 cup dried cranberries
1/4 cup chopped orange slice candy
1/4 cup coarsely chopped dates
2 tablespoons fresh orange juice
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/3 cup butter or margarine, softened
1 teaspoon grated orange peel
1 egg
1 cup chopped pistachio nuts
1/2 cup flaked coconut

Steps:

  • Heat oven to 375°F. 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 butter, orange peel and egg until dough forms. Stir in cranberry mixture, pistachio nuts and coconut until thoroughly mixed. On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
  • Bake 10 to 12 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container.

Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 9 g, TransFat 1/2 g

CRAN-ORANGE AND DATE NUT COOKIES



Cran-Orange and Date Nut Cookies image

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

1/3 cup (75 mL) dried cranberries
1/4 cup (50 mL) chopped orange slice candy
1/4 cup (50 mL) coarsely chopped dates
2 tbsp (25 mL) orange juice
1 pouch (496 g) Betty Crocker* Sugar Cookie Mix
2 tbsp (25 mL) all-purpose flour
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) ground ginger
1/3 cup (75 mL) butter or margarine
1 tsp (5 mL) grated orange rind
1 egg
1 cup (250 mL) chopped pistachio nuts
1/2 cup (125 mL) flaked coconut

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



Cranberry-Orange-Nut Cookies image

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

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

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

DATE AND NUT COOKIES



Date and Nut Cookies image

Loaded with ample doses of sweet dates, raisins, and buttery pecans, this easy recipe for drop cookies from reader Jackie Schulman of Tucker, Georgia, creates a homey and irresistible teatime dessert. There won't be a crumb left of these moist, cakey goodies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 60

Number Of Ingredients 13

2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking powder
3/4 pound dates, pitted and roughly chopped
2 cups pecans, roughly chopped
1/2 cup dark raisins
1/2 cup golden raisins
3 large eggs
1/2 cup plus 2 tablespoons sugar
2/3 cup vegetable oil
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees, with racks in upper third and middle. In a medium bowl, whisk together flour and baking powder. Add dates, pecans, and raisins, and stir with a wooden spoon until fruit and nuts are coated. In a small bowl, whisk together eggs, 1/2 cup sugar, oil, lemon juice, vanilla, and salt. Add to flour mixture and stir until combined.
  • In another small bowl, stir together 2 tablespoons sugar and cinnamon. Drop dough by rounded tablespoons, 1 inch apart, onto parchment-lined baking sheets. Sprinkle with cinnamon sugar. Bake until cookies are golden at edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely.

Nutrition Facts : Calories 197 g, Fat 10 g, Fiber 2 g, Protein 2 g

CRANBERRY ORANGE COOKIES



Cranberry Orange Cookies image

A nice thing to have around during the holidays, but don't expect them to stay around long. These orange-flavored cranberry cookies are tart and delicious, not to mention beautiful. Not really a favorite of kids.

Provided by MORDAVIA

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 34m

Yield 48

Number Of Ingredients 14

1 cup butter, softened
1 cup white sugar
½ cup packed brown sugar
1 egg
1 teaspoon grated orange zest
2 tablespoons orange juice
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 cups chopped cranberries
½ cup chopped walnuts
½ teaspoon grated orange zest
3 tablespoons orange juice
1 ½ cups confectioners' sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
  • Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
  • In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Nutrition Facts : Calories 110.2 calories, Carbohydrate 16.2 g, Cholesterol 14 mg, Fat 4.8 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 67 mg, Sugar 10.6 g

CRANBERRY-ORANGE COOKIES



Cranberry-Orange Cookies image

Provided by Food Network Kitchen

Time 2h

Yield about 48 cookies

Number Of Ingredients 14

3/4 cup dried cranberries
3/4 cup granulated sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons finely grated orange zest
1/2 teaspoon salt
1/4 teaspoon ground allspice
Pinch of ground cloves
1 stick cold unsalted butter, cut into small pieces
1/4 cup cranberry juice cocktail
1/2 teaspoon red food coloring
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
Red sanding sugar, for rolling

Steps:

  • Pulse the dried cranberries and granulated sugar in a food processor until the cranberries are finely ground and the sugar turns red. Add the flour, baking powder, orange zest, salt, allspice and cloves and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal.
  • Combine the cranberry juice, food coloring and vanilla in a small bowl and add to the food processor along with the egg; pulse until a dough forms. Transfer the dough to a bowl, cover with plastic wrap and refrigerate until firm, about 1 hour.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll heaping teaspoonfuls of dough into balls, then roll the balls in sanding sugar and arrange about 1 1/2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until the cookies are just set on top and golden on the bottom, 18 to 24 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

CRANBERRY ORANGE NUT COOKIES



Cranberry Orange Nut Cookies image

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

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 & 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

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.

CRAN-ORANGE COOKIES



Cran-Orange Cookies image

A sweet orange frosting pairs well with the tart cranberry flavor in these soft, cake-like cookies.-Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 dozen.

Number Of Ingredients 15

1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
1 large egg
2 tablespoons orange juice
1 teaspoon grated orange zest
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups chopped fresh or frozen cranberries
1/2 cup chopped walnuts
ICING:
1-1/2 cups confectioners' sugar
2 tablespoons orange juice
1/2 teaspoon grated orange zest

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, orange juice and zest. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in cranberries and walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool., Combine icing ingredients; spread over cooled cookies.

Nutrition Facts :

CHRISTMAS DATE-NUT COOKIES



Christmas Date-Nut Cookies image

These are a must for your holiday baking tray! This recipe is taken from my Holiday Favorites folder, they are absolutely wonderful, and a cookie that I make every holiday season. Better stock up on all the ingredients, cause you will be making lots of these cookies, they are the ones to go quickly LOL! These can be made up to 5 days ahead and stored in an airtight container.

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 30m

Yield 5 dozen (approx)

Number Of Ingredients 12

1 lb pitted dates, chopped
9 ounces candied pineapple, chopped
1 1/2 cups brazil nuts, coarsley chopped
2 cups slivered almonds, lightly toasted (8 ounces)
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup butter, room temperature (no subs!)
1 1/2 cups sugar
2 large eggs
1/2 teaspoon vanilla

Steps:

  • Set oven to 375°.
  • Line cookie sheets with parchment paper.
  • In a bowl combine the fruit and nuts.
  • Add in 1/2 cup flour and mix to separate the pieces.
  • In a small bowl combine remaining 2 cups flour, baking soda, cinnamon and salt.
  • In a large bowl beat the butter for about 2 minutes, then add in sugar; beat until light and fluffy (about 3-4 minutes).
  • Beat in eggs until well combined.
  • Add in the flour mixture on low speed just until combined.
  • Add in the fruit and nut mixture by hand.
  • Drop the dough by tablespoonfuls onto prepared cookie sheets spacing 1-inch apart.
  • Bake until cookies are golden brown (about 10 minutes).
  • Cool 2 minutes on baking sheets.
  • Transfer to rack to cool.

Nutrition Facts : Calories 1762.1, Fat 89.6, SaturatedFat 32.1, Cholesterol 182.2, Sodium 1061.2, Carbohydrate 232.3, Fiber 18.3, Sugar 162.1, Protein 27

MOM'S DATE-NUT COOKIES



Mom's Date-Nut Cookies image

Quick and easy date-nut cookies! All in one pan! Mom and I have made these every year for Christmas since I can remember. Store in an airtight container.

Provided by Julie Arseneau

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 20m

Yield 24

Number Of Ingredients 7

½ cup butter
1 cup white sugar
1 cup chopped dates
1 cup chopped walnuts
1 egg, beaten
2 ½ cups crisp rice cereal
2 cups flaked coconut, or to taste

Steps:

  • Melt butter in a large skillet over medium heat. Add sugar, dates, walnuts, and beaten egg. Bring to a boil, stirring occasionally. Boil until dates have softened and melted into the mixture, 3 to 5 minutes. Remove from the heat and stir in rice cereal.
  • Place coconut in a shallow bowl.
  • Scoop rounded teaspoonfuls of dough and drop them into the coconut, rolling and pressing until coated.

Nutrition Facts : Calories 160.3 calories, Carbohydrate 20.3 g, Cholesterol 17 mg, Fat 9 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 69.9 mg, Sugar 15.7 g

CRAN-ORANGE ICEBOX COOKIES



Cran-Orange Icebox Cookies image

These are among my family's favorite cookies around Christmas. The cran-orange flavor makes them special. -Nancy Rollag, Kewaskum, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 11

1 cup butter, softened
1 cup sugar
1 large egg, room temperature
2 tablespoons 2% milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
2 teaspoons grated orange zest
2/3 cup chopped dried cranberries
1/4 cup chopped pecans
8 to 10 drops red food coloring, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg, milk and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well., Transfer 1 cup dough to a small bowl; stir in orange zest and set aside. To the remaining dough, add cranberries, pecans and, if desired, food coloring; divide in half., Line an 8x4-in. loaf pan with waxed paper. Press 1 portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough. Cover and refrigerate for 2 hours or until firm., Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 in. apart on lightly greased baking sheets., Bake at 375° until edges begin to brown, 8-10 minutes. Remove to wire racks. Store in an airtight container.

Nutrition Facts : Calories 90 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 41mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

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