“These soft cookies, chock-full of dried cranberries and pecans, taste delicious warm from the oven.” ~Sarah
•1 cup honey
•3/4 cup safflower oil or butter, softened
•1 1/2 teaspoons orange extract
•2 teaspoons baking soda
•1/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
•1 cup dried cranberries
•1/2 cup chopped pecans
•4-4 1/2 cups whole-wheat flour, divided
1: In a medium bowl combine honey, oil, eggs, orange extract, baking soda, nutmeg, and salt. Beat until smooth and combined.
2: Add 3 cups flour and stir gently until combined. Fold in cranberries and pecans and stir gently.
3: Add enough remaining flour to form a stiff dough.
4: Shape dough into balls and place on greased cookie sheets 1-in apart.
5: Bake at 375 F 13 minutes. Cool on wire cooling rack.
Yield: About 2 1/2 dozen cookies.
Store in airtight-container 3-4 days.