*Ingredients *
– 1 cup unsalted butter, softened – we use 1/2 cup butter + 1/4 cup extra virgin olive oil for better fat
– 1/2 cup powdered sugar – use 1/3 cup only to cut sugar
– 2 cups all-purpose flour – use 1 cup whole wheat pastry flour + 1 cup almond flour
– 1/2 cup dried cranberries, unsweetened, chopped
– 1/2 cup pistachios, shelled, roughly chopped like green pieces in photo
– Zest of 1 orange – you can see orange bits in cookie
– *Anti-inflammation add-ins:*
– 1 tsp vanilla extract
– 1/4 tsp Ceylon cinnamon
– 1/4 tsp sea salt
– 1 tbsp ground flaxseed – optional
*Instructions*
– *Prep:*
– Chop cranberries and pistachios like in photo.
– Zest orange.
– *Cream:*
– In large bowl beat 1/2 cup butter, 1/4 cup olive oil, 1/3 cup powdered sugar 2 min until fluffy.
– Add vanilla, orange zest, cinnamon, salt, mix.
– *Mix dry:*
– Add whole wheat flour, almond flour, flaxseed, mix until crumbly.
– Add chopped cranberries and pistachios, fold gently, dough will be thick like shortbread.
– *Shape log:*
– Divide in half, shape each into log 2 inch thick, wrap in parchment.
– Chill fridge 1 hour minimum – must be firm to slice clean like photo.
– *Slice:*
– Preheat oven to 175°C / 350°F, line baking sheet with parchment.
– Slice log into 1/2 inch thick rounds – you will see red and green specks like photo.
– *Bake:*
– Place 1 inch apart on sheet.
– Bake 12-15 min until edges just lightly golden, center still soft – do not brown hard like shortbread should be pale.
– *Cool:*
– Cool on sheet 10 min, then rack. They firm as they cool.
– *Serve:*
– Serve 1 cookie with tea, crumbly and nutty like stacked cookies in photo.
– *Store:*
– Airtight tin 5 days at room temp.
– Freezer dough logs 2 months, slice and bake from frozen +2 min.