Ingredients

The following ingredients have 15 Servings
  • 1 1/4 cup White whole wheat flour: (I used King Arthur flour)
  • 1/3 cup Unsalted butter
  • 1/2 cup White sugar
  • 1/2 Egg
  • 1/4 tsp Salt
  • 1/4 tsp Baking soda
  • 2 tbsp Orange juice
  • 1 cup Chopped cranberries
  • 1/2 cup Cashew nuts:
  • 1 tbsp Orange zest
  • 1/4 cup Turbinado sugar (for spreading on the top of cookies)

Instruction

  • Pre- heat oven to 375 F and line the baking sheet with a parchment paper and set aside.
  • In a medium bowl sift together whole wheat flour, baking soda and salt and set aside.
  • In the bowl of kitchen aid stand mixer cream sugar and butter well until everything gets incorporated well.
  • Then add half of egg and orange juice and beat once to combine well. To this gradually add dry ingredients and mix everything.
  • Finally gently fold in chopped cashew nuts and cranberries and mix everything so that every part of dough gets both nuts and cranberries and set aside.
  • Shape dough into 1-inch balls. Dip one side and press firmly in a bowl of coarse sugar if you want (you can also use granulated sugar instead), and place sugar-side up on baking sheet, evenly-spaced apart. Flatten with bottom of glass to 1 1/2-inch circles. Leave a couple of inches, about 5 cm, between cookies since they’ll spread while baking.
  • Bake for 10-15 minutes or until edges are lightly browned (DO NOT OVERBAKE.) Cool 1 minute; remove from cookie sheets.
  • Enjoy as much you wish.