Cranberry-Pistachio Oatmeal Lace Cookies
Cranberry-Pistachio Oatmeal Lace Cookies
Bright colors and fragrant spice make these cookies a particularly delicious gift. Layer the dry ingredients in a jar, and then use a ribbon to attach the simple instructions for finishing the dough and baking the cookies. Mix up the nut and fruit combination if you like: dried cherries and walnuts or pecans would be a great pair.
Servings
18
Ingredients
- 3/4 cup whole-wheat pastry flour
- 1/2 teaspoon cardamom
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup rolled oats
- 1/2 cup dried cranberries
- 1/2 cup cane sugar
- 1/2 cup light brown sugar
- 1/2 cup shelled pistachos
- 1/2 cup butter, melted and cooled slightly
- 2 teaspoon vanilla extract
- 1 egg
Directions
- In a large bowl, whisk together flour, cardamom, baking soda, and salt. Carefully spoon half each of the flour mixture, oats, cranberries, sugars, and pistachios into a (1-quart) jar to make colorful, even layers then repeat process to make the same layers with remaining ingredients. Seal jar until ready to use.
- To make the cookies, preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper; set aside.
- In a large bowl, whisk together butter, vanilla, and egg then add contents of jar and stir until combined. To form each cookie, drop 1 tablespoon dough onto a baking sheet, spacing cookies 2 to 3 inches apart. Bake until cookies have spread out completely and are deep golden brown and cooked through, about 10 minutes. Carefully transfer to a wire rack and set aside to let cool.