about 2½ dozen
large or  3 ½ to 4 dozen small cookies



  • 1¼ cups flour
  • 1 teaspoon baking powder
  • 2 ounces cream cheese or reduced –fat cream cheese (1/4
    cup), at room temperature
  • ¼ cup butter or margarine, at room temperature
  • 2/3 cup sugar or the equivalent of 2/3 cup sugar in
    granulated sugar substitute
  • 1 egg or the equivalent of 1 egg in egg substitute, IE, Egg
  • 2 tablespoons orange juice
  • 1 tablespoon freshly grated orange peel
  • 2 to 3 drops orange extract (optional)
  • ¾ cup chopped sweetened dried cranberries or dried sweet
    dark (Bing) cherries
  • ¾ cup finely chopped pecans or English walnuts
  • Orange Glaze (optional)


Sift the flour and baking powder together into a small
bowl.  In a medium bowl, combine cream
cheese and butter; beat with an electric mixer until smooth.  Gradually add in sugar, beating until light
and fluffy.  Add egg and orange juice,
beating well.  Stir in flour mixture and
orange extract, if desired, and grated orange peel, mixing well.  Stir in chopped dried cranberries or cherries
and nuts.


Drop dough by teaspoonfuls or tablespoonfuls, about 2 inches
apart, on baking sheets very lightly coated with non-caloric vegetable
cooking spray.  Bake in a preheated
moderate oven (350 degrees F.) for 10 to 12 minutes, or until done and golden
brown.  Remove from oven and transfer to
wire racks to cool thoroughly.  When
cookies are completely cooled, may frost with an Orange Glaze, if


Orange Glaze

  • 2 tablespoons butter or margarine, at room temperature
  • 1½ cups confectioners' sugar
  • 3 tablespoons orange juice
  • 1 tablespoon finely grated orange peel
  • 2 to 3 drops orange extract (optional)


In a small bowl, combine beat butter with electric beaters
until smooth.  Gradually add
confectioners' sugar, beating well.  Add
orange juice, beating until smooth.  Stir
in grated orange peel and orange extract, if desired.  Spread a small amount of glaze over the top
of each cookie, if desired.

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