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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 Beaters
  • 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 desired


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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