Whole Wheat Cranberry and Pistachio sugar cookies
Did every one had a good Christmas? We sure did.
For me Christmas is not about gift giving but being together with family and friends. My kids actually didn’t get that many gifts. They got a few desired items but nothing extravagant!
I actually got a roasting pan, among other kitchen gadgets, that I had my eye on for a while, and can’t wait to use.
They had the very popular All-Clad brand, but the price was more than double and the reviews were a lot worse than the one I got. I am glad I decided to get the more economical one.
Does anyone have a favorite recipe they use in their roasting pan? Please do tell.
Anyhow, these cookies come from my sugar cookie recipe. I always use this one however this time around I decreased the sugar content even further and it was perfect.
For next time I am going to substitute some more of the butter for oil. I think it will also work but will see.
With this recipe you can use any flavoring of your choice and turn the cookies into something different. I think a hazelnut type of cookie will be rather good as well as a lemon or lime ones. Just saying :-)
Well I hope you like these cranberry and pistachio cookies. Let me know if you try them.
Here you can see the cookies being cut with a cookie cutter and placed in the cookie sheet.
…and here they are, right after baking. They will take about 12 minutes at 350F.
Yield: 30 cookies 2 cups whole wheat pastry flour, next time I will try to add some shredded coconut to the mix Beat butter and sugar until fluffy, about 2-3 minutes. Beat in egg, oil and vanilla. Add flours, and baking powder and combine until you have a homogeneous dough formed. Divide dough into two and flatten out with a rolling pin like in the pictures. Chill dough for at least 2 hours. Preheat oven to 350F and line two baking cookie sheets with parchment paper. Roll out the dough to about 1/4 inch thick and stamp out rounds using a cookie cutter (I roll out the dough in between plastic wrap which I find very easy to do. You can use any other cookie cutter shape you like as well). Bake cookies for 10-12 minutes. Cool on cookie sheets for 2-3 minutes and transfer them to a wire rack and cool. Tip: Dough can be chilled for up to 5 days or frozen wrapped in a double layer of plastic wrap for up to 1 month. If frozen, thaw dough in the fridge before using
Whole Wheat Cranberry and Pistachio sugar cookies
Ingredients:
1 stick of butter, at room temperature
1/4 cup coconut oil, you can also use olive oil
1/2 cup unrefined sugar
1/2 cup raw pistachios, chopped
1/2 cup dried cranberries
1 egg
1 teaspoon vanilla
1/2 teaspoon baking powderDirections:
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Nutrition facts calculated based on the recipe giving 30 cookies. 1 serving = 1 cookie.