Description
The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.
Ingredients
- ¼ cup light olive oil
- ¾ cup white sugar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 eggs
- 1 ¾ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup dried cranberries
- 1 ½ cups pistachio nuts
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
- Mix together sugar and oil in a large bowl until well blended. Mix in vanilla and almond extracts
- then beat in eggs. Combine flour
- baking powder
- and salt in a separate bowl; gradually stir into egg mixture until combined. Fold in pistachios and cranberries by hand.
- Divide dough in half. Form each piece into a 12×2-inch log on the prepared cookie sheet. Dough may be sticky; wet hands with cool water to handle dough more easily.
- Bake in the preheated oven until logs are light brown
- about 35 minutes. Remove from the oven and set aside to cool for 10 minutes.
- Reduce oven temperature to 275 degrees F (135 degrees C).
- Cut logs on the diagonal into 3/4-inch-thick slices. Lay cookies cut-side down on the cookie sheet.
- Bake cookies until dry
- 8 to 10 minutes.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hr 20 mins
Servings: 36