Whirl cranberries with 2 tbsp flour in a food processor until finely chopped. Set aside. Stir remaining flour with spices, baking soda, salt and pepper in a medium bowl.
Beat eggs with granulated and brown sugars in a large bowl, using an electric mixer, for 3 min. Gradually beat in flour mixture, then cranberries until dough is just mixed. Remove and press into a square shape. Wrap dough in plastic wrap and refrigerate at least 5 hours or overnight to allow flavours to develop.
Position oven racks in top and bottom thirds of oven. Preheat to 350F. Lightly spray 2 baking sheets with oil. Dust a rolling pin with flour and roll dough into a 1/2 in.-thick square. Using a floured pizza cutter or knife, cut dough into 1 x 3/4 in. rectangles. Arrange on baking sheets, spacing about 1 in. apart.
Bake in top and bottom thirds of oven swtiching sheets halfway through until cookies are light golden, 10 to 12 min. Remove cookies to a rack to cool slightly, about 5 min. Dust icing sugar generously over still-warm cookies. Let cool completely. Store in an airtight container up to 5 days or freeze up to 1 month.
Makes 8 dozen cookies.
Use 2 1/2 tsp pumpkin-pie spice, instead of cinnamon, allspice, cloves and nutmeg.
|Serving Size: 1 Serving (982g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 269 (9%)|
|Amt Per Serving||% DV|
|Total Fat 29.9g||40 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 1066mg||328 %|
|Sodium 1303.5mg||45 %|
|Potassium 912.1mg||24 %|
|Total Carbohydrate 644.2g||189 %|
|Dietary Fiber 14.7g||59 %|
|Sugars, other 629.5g|
|Protein 59.6g||85 %|
Powered by: USDA Nutrition Database
Calories per serving: 3024
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