1/2 cup butter, softened
1 cup sugar
3 Eggland's Best Eggs
2 teaspoons vanilla extract
1 teaspoon orange extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup dried cranberries, coarsely chopped
2/3 cup pistachios, coarsely chopped
2 tablespoons grated orange peel
1.In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well (dough will be sticky). Stir in cranberries, pistachios and orange peel. Chill for 30 minutes.
2.Divide dough in half. On a floured surface, shape each half into a loaf 1-1/2 to 2-in. diameter. Place on an ungreased baking sheet. Bake at 350° for 30-35 minutes.
3.Cool for 5 minutes. Cut diagonally into 3/4-in. thick slices. Place slices, cut side down, on an ungreased baking sheet. Bake for 9-10 minutes. Turn slices over. Bake 10 minutes more or until golden brown. Cool on wire rack. Store in an airtight container. Yield: 2 dozen.
1 cookie equals 164 calories, 6 g fat (3 g saturated fat), 37 mg cholesterol, 144 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013
Teena will be holding an Italian Knot Cookies & Biscotti class this Saturday, November 16 from 10:00 am to Noon at Bottleworks in Johnstown. To register, call the UPJ Outreach Office at (814) 269-2099.
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