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Cran-Orange and Date-Nut Cookies

  • Prep 60 min
  • Total 60 min
  • Ingredients 13
  • Servings 42

Ingredients

1/3
cup dried cranberries
1/4
cup chopped orange slice candies
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 all-purpose flour
1/2
teaspoon ground cinnamon
1/4
teaspoon ground ginger
1/3
cup butter or margarine, melted
1
teaspoon grated orange peel
1
egg
1
cup chopped pistachio nuts
1/2
cup flaked coconut
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
100
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
1 1/2g
8%
Trans Fat
1/2g
Cholesterol
10mg
3%
Sodium
45mg
2%
Potassium
50mg
1%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
9g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Use a spring-loaded scoop to make quick work out of dropping cookie dough. The cookies will be the same size, so they'll bake evenly and for the same time. Look for the scoops at kitchen specialty stores.

Directions

  • 1 Heat oven to 375°F. In small bowl, mix cranberries, candies, dates and orange juice; set aside. In large bowl, stir cookie mix, flour, cinnamon and ginger until blended. Stir in butter, orange peel and egg until soft dough forms. Stir in cranberry mixture, nuts and coconut until thoroughly mixed.
  • 2 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 cooled cookies tightly covered.

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