Delicious and orange-zesty!
Servings: 4 dozenPrep Time: 1 hour Cook Time: 12-16 minutes
1 1/2 cups sweetened dried cranberries
1 cup whole berry cranberry sauce
1/2 cup honey
2 teaspoons freshly grated orange zest
1/2 teaspoons cinnamon
1/4 teaspoons allspice
2 1/3 cups all-purpose flour
1 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/3 cup vegetable oil
3 1/2 tablespoons butter, melted
1 cup sugar
1/3 cup honey
3 tablespoons milk, plus more as needed
2 1/2 teaspoons freshly grated orange zest
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Combine dried cranberries, cranberry sauce, honey, orange zest, cinnamon, and allspice in a food processor and puree. Refrigerate while preparing the dough.
In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, salt, baking soda, cinnamon, and allspice. Add oil, butter, sugar, honey, eggs, milk, orange zest, vanilla extract, and almond extract. If the mixture is too dry to hold together, stir in up to one tablespoon more milk. Cover and refrigerate the dough for 30 to 45 minutes to reduce its stickiness.
Divide dough in half; wrap and chill for one hour. When chilled, place half of dough on a floured surface. Roll into a 12 x 15 rectangle. Spread half of filling over dough. Roll up jelly-roll style and wrap. Repeat with the second half of dough. Freeze until firm, at least 3 to 4 hours.
To bake cookies: Slice cookies and place on greased baking sheets. Bake 12-16 minutes at 350-degrees or until lightly browned.
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