1/4 cup mild olive oil
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups shelled pistachios (if salted, omit salt above)
The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. Beat oil and sugar together. Add vanilla and almond extracts then the eggs, beat until well combined. Mix flour, salt and baking powder in separate bowl
on low speed. Gradually add to egg mixture. Mix in cranberries and nuts by hand. Divide dough in half. Form each log (12 x 2 inches ) on a cookie sheet that has been lined with parchment paper. Dough may be sticky, use cool water on hands if necessary. Bake at 300 degrees F (150 degrees C) for 35 minutes or until logs are light brown. Remove and reduce oven heat to 275 degrees F (135 degrees C). Let logs cool 10 minutes, then cut on diagonal into 3/4 inch slices. Lay on sides on cookie sheet and return to oven for approximately 8-10 minutes. Cool. Can be stored up to 2 weeks in a tin between sheets of waxed paper.
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