These cookies boast a bright, zesty filling and spicy aroma. They make a large batch and are extremely convenient, since you can make the logs of cookie dough ahead, then pull them out of the freezer and slice and bake as many cookies as you need.
| Prep Time: | 1 1/2 hours |
| Ready in: | 6 hours (including freezing & cooling times) |
| Yield: | 90 cookies |
| Ease of Prep: | Moderate |
| Recipe Ingredients | |
| 1 1/2 cups sweetened dried cranberries | |
| 1 cup cranberries , fresh or frozen, thawed | |
| 1/2 cup honey | |
| 2 teaspoons freshly grated orange zest | |
| 1/2 teaspoon ground cinnamon | |
| 1/4 teaspoon ground cardamom or allspice | |
| 2 1/3 cups all-purpose flour | |
| 1 cup whole-wheat flour | |
| 1 1/4 teaspoons baking powder | |
| Scant 1/2 teaspoon salt | |
| 1/4 teaspoon baking soda | |
| 1/2 teaspoon ground cinnamon | |
| 1/4 teaspoon ground cardamom or allspice | |
| 1/3 cup canola oil | |
| 3 1/2 tablespoons butter , melted and cooled | |
| 1 cup sugar | |
| 1/3 cup honey | |
| 2 large eggs | |
| 3 tablespoons low-fat milk , plus more as needed | |
| 2 1/2 teaspoons freshly grated orange zest | |
| 2 teaspoons vanilla extract | |
| 1/2 teaspoon almond extract | |
Recipe Directions
