Share this...

Paradise and Pennant Candied Fruit

Pistachio Cranberry Crystallized Ginger Cookies

This crunchy cookie is a flavor party! Our Crystallized Ginger elevates the cranberry, pistachio, and almond flavors into a truly amazing treat.

Ingredients:

• 3/4 cup pistachios
• 1 tablespoon vegetable oil
• 1/4 cup almond butter
• 4 tablespoons unsalted butter, room temperature
• 1/2 cup light brown sugar, packed
• 1 egg yolk, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup plus 4 tablespoons flour
• 1/4 teaspoon baking soda
• 1/4 cup dried cranberries, diced
• 1/4 cup crystallized ginger, diced

Directions:

In a food processor, (set aside 3 tablespoons pistachio grind remaining pistachios with 1 tablespoon vegetable oil. Add almond butter, combine well. Coarsely chop remaining 3 tablespoons pistachios, set
aside.

In a bowl with an electric mixer, combine the butter and sugar until fluffy. Add the egg yolk and vanilla. Beat in the pistachio mixture until incorporated.

In a separate bowl, whisk together flour and baking soda. Slowly add to butter/pistachio mixture. Mix in
remaining pistachios, dried cranberries and ginger.

Divide into a log. Wrap in plastic wrap. Chill for 30 minutes. (I chilled the dough for several hour. Slice the dough into pieces and shape or press into a circular shape. Place 2 inches apart on a baking sheet lined with parchment paper.

Bake at 350º for 12 to 15 minutes.

Let cool on pan for 5 minutes, transfer to a cooling rack.

A recipe from our guest blogger, Lynn Huntley.