I love to use spelt four in these. You can substitute oat flour or even use 100% all-purpose flour. You can use store bought cranberry, raspberry, or cherry preserves instead of the cranberry jam.
Makes 15 cookies
4 ounces (1 stick) unsalted butter, room temperature
¼ cup powdered sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ cup spelt flour
¼ teaspoon sea salt
½ cup finely ground unsalted pistachios
3 tablespoons cranberry jam, recipe below, or use store bought
Preheat the oven to 350F Line a cookie sheet with parchment paper. Set aside.
In the bowl of an electric mixer using the paddle attachment, combine butter, sugar, and vanilla extract and mix on medium speed until light and fluffy, about 5 minutes.
Add ground pistachios and mix on low speed until combined, about 1 minute.
Add the flour and mix until thoroughly combined. The dough will look slightly stiff.
Scoop about 1 tablespoon of dough roll into a small ball using a small ice cream scoop.
Place on the cookie tray, and using your thumb, press down in the center of the dough to make a large circle. Place about ½ teaspoon of the jam in the circle. You want the circle to be filled without overflowing.
Place the cookie tray in the oven and bake for about 10-12 minutes or until the cookies are lightly golden and firm to the touch. Remove from oven and allow to cool completely before serving.
Makes 1 ½ cups
1 – 12 ounce bag fresh or frozen cranberries
1 orange, peeled and seeds removed and cut into 8 pieces
¼ cup granulated sugar
1 teaspoon freshly grated ginger, optional
In a food processor, combine cranberries and orange segments and pulse until smooth.
Remove from the processor and stir in the sugar and ginger if using. Place in a medium saucepan and cook over medium heat for about 20 minutes until thickened. Allow to cool before using.