One from Mom’s archives. I don’t even care where she got the recipe, because to me, these are hers. Just the right amount of baking time is ideal. You want them crisp, but you don’t want to break a tooth. Make sure to watch these bake and you’re looking for golden brown finished product. Oven temps will vary.
I never made these before now, so texted Fran for the recipe. I needed to keep tradition going by tested new cookies the weekend post Thanksgiving. Its always a good time to work out the kinks before the real cookie season starts.
My first batch was a dud. It was a massacre. My logs were too much log. I underbaked them on the first round and then when I went to cut them, they crumbled. I modified my method a bit - I tried to get into Fran’s head, WWFD (what would Fran do). I should have just called her, but had a good feeling about my tweaks.
I added a little more sugar on round 2 and also switched from unsalted butter to salted. I am sold on these.
Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) salted butter (softened)
1 1/4 cup sugar
2 large eggs
1 teaspoon pure Almond Extract
1/2 cup dried cranberries
1/2 cup shelled roasted pistachios
Preheat your oven to 350 degrees F. In medium bowl, whisk together the flour, baking powder, and salt.
Using an electric mixer, beat the butter and sugar until smooth. One at a time, beat in the eggs. Mix in the almond extract.
With the mixer on low, gradually add the flour mixture, mixing until just incorporated. Mix in the cranberries and pistachios
Divide the dough in half and shape into two 12-by-2-inch logs. Place on a silicon or parchment-lined baking sheet. Flatten a bit. This will help with even baking and also make it easier to slice later.
Bake until just golden around the edges and firm to the touch, 22 to 25 minutes. Let cool for 30 minutes.
Reduce oven temperature to 300° F. Using a serrated knife, cut the logs into ½-inch-thick slices. Arrange in a single layer on the baking sheet.
Bake until dry and crisp, approx. 15 minutes per side.
Store in an airtight container at room temperature for up to 3 weeks
