Cranberry-Pistachio Sugar Cookie Thins
From EatingWell: November/December 2013
This healthy sugar cookie recipe makes delicate, thin cookies that are a great accompaniment to coffee or tea. You press the dough into cute wafers using the bottom of a glass and can sprinkle the cookie thins with dried cranberries and pistachios, as in this recipe, or use your favorite dried fruit and nut combination as decoration.
- 2 cups all-purpose flour
- 2/3 cup white whole-wheat flour (see Tip)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup canola oil or corn oil
- 4 tablespoons unsalted butter, slightly softened
- 1 cup plus 1 tablespoon granulated sugar, plus 1/2 cup, divided
- 1 large egg
- Finely grated zest of 1 medium lemon
- 1/4 cup plus 1 tablespoon honey
- 2 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract or lemon extract
- 1/4 cup chopped pistachios
- 1/4 cup chopped dried cranberries
- Position a rack in middle of oven; preheat to 350°F. Line a large baking sheet(s) with parchment paper.
- Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a large bowl. Beat oil, butter, 1/2 cup plus 1 tablespoon sugar, egg and lemon zest in a large mixing bowl with an electric mixer on low speed until smooth and well blended. Beat in honey, vanilla and almond (or lemon) extract until evenly incorporated.
- With the mixer on low speed, then medium speed, beat about half the flour mixture into the wet ingredients until incorporated. Beat in the remaining flour mixture until just incorporated.
- Divide the dough into quarters. Roll each quarter into a 9-inch-long “log.” Divide the log into 12 equal pieces. Roll each piece into a ball. Place on a prepared baking sheet and refrigerate until very cold, about 1 hour.
- Place the remaining 1/2 cup granulated sugar on a small plate. One at a time, dip the top of each ball of dough into the sugar; place, sugar-side up, about 2 1/2 inches apart on another prepared baking sheet. Coat the bottom of a wide glass with cooking spray, then dip it into the sugar. Flatten the balls with the glass to make cookies about 2 1/4 inches in diameter, dipping the glass into the sugar between cookies and spraying it as needed. Sprinkle the cookies with pistachios and cranberries and gently pat to help them adhere.
- Bake the cookies on the center rack, one pan at a time, until just firm to the touch, 8 to 13 minutes. Let stand for 5 minutes, then transfer to wire racks to cool.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the cookie dough for up to 1 day. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.
- Tip: White whole-wheat flour is made from a special variety of white wheat that is lighter in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Per cookie: 79 calories; 3 g fat (1 g sat, 1 g mono); 6 mg cholesterol; 12 g carbohydrates; 7 g added sugars; 1 g protein; 0 g fiber; 29 mg sodium; 18 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1/2 starch, 1/2 other carbohydrate, 1/2 fat
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- Type of Dish
- Baked Goods, bars & cookies
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- November/December 2013