Tuesday, 10 June 2014

Pistachio & Cranberry 
 Literally means twice cooked!

These tasty, crunchy cookies are from my
European heritage, made durable for traveling convenience. I still remember helping my mom making these in huge batches. Her go to recipe was almond, my favourite nut. I have changed this recipe over the years to add what ever flavours, nuts and dried fruit I have in the house.
 These cookies are still delish after weeks, because they are twice baked, if they last that long~. 
They can be made ahead and frozen as well.
Years ago travelers, farmers, town folk would need meals that would be able to last a long arduous journey by foot. These hard, rough cookies would be able to take thay task and perform well, while being a great morning 
or mid day treat.
 Necessity is the mother of all inventions!
Softened by your morning tea or coffee they easily become crumbly, soft and fragrant.
Here's What you'll need:

3 1/3 cup flour
1 lemon grated
1 cup pistachio's  chopped (unsalted)
1 cup cranberries
1 cup sugar
3 lg. eggs, beaten
2 tsp baking powder
1 tsp vanilla
1 cup oil
1/4 cup milk
1-2 tbsp coarse sugar

Whisk the wet ingredients together.
In a large bowl whisk the dry ingredients together.
Make a well in the center.
Pour in the wet ingredients.
Stir with a fork to combine somewhat.
Add the nuts and berries. 

Knead to form a rough ball.
Split dough in half.
Roll each piece into a log onto a lightly floured 

surface, to the length of your silpat/parchment
lined baking sheet.
It will be rough, don't panic~
Pat the top to flatten slightly. Shape to approx.
 3"x 16"x1"high
Place both logs on sheet.
Sprinkle with coarse sugar, press it in.

Bake in a preheated 350F for 25-30 min.

 Cool for 5-10 min
Slice with a serrated knife diagonally across or straight across for smaller cookies.
Place flat side down on the same cookie sheets.
 Place in the shut off oven for 30 min to colour and toast
Can be stored in an air tight container for 1 week
frozen up to 3 months.

Enjoy with love!

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