Cranberry, Orange, and Pistachio Cookies
2 Cups All Purpose Flour
1 Tsp Cinnamon
1 Tsp Baking Powder
1/2 Tsp Ground Ginger
1/4 Tsp Baking Soda
1/2 Tsp Salt
1 Cup Unsalted Butter, room temperature
1 Cup Brown Sugar, packed
1 Large Egg
1 Tbsp Pure Vanilla Extract
1 Tsp Pure Cranberry Extract
1 Tsp Pure Orange Extract
2 Tsp Orange Zest
1.5 Cups Unsalted Pistachios, roughly chopped
1/2 Cup Frozen Cranberries (Do not thaw), roughly chopped
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
In a small bowl, combine together the flour, baking powder, baking soda, salt, and spices.
In a medium bowl, cream together the butter and sugar. Add the egg and mix until mixture is light and fluffy. Mix in the extracts.
Add the flour mixture to the butter and sugar mixture and mix on low until just before all the flour is incorporated. Add in the dried cranberries, orange zest, pistachios, and fresh cranberries. Mix on low until just combined.
Bake cookies for 16 minutes until the cookies are firm. Let cool on a drying rack.
Makes about 4 dozen cookies.
Recipe adapted from Bon Appetit Desserts.
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