I absolutely love anything with pistachios in it - it's my favorite flavor!
So I took my orange shortbread recipe and holiday-ified it up! For these cookies, I rolled them up in some wax paper like those slice and bake logs. (When you're putting your dough in the fridge, you can roll it up like that and you can slice it when you're ready. Or you can just roll them into small balls. Whatever you prefer!)
2 c. organic whole wheat pastry flour, like Bob’s Red Mill
2 tsp. baking powder
1⁄2 tsp. sea salt
Zest of one orange
1⁄4 c. cardamom-infused rum (learn more about infusing your own liquor!)
2 tsp. vanilla extract
1⁄3 c. coconut oil, softened
1⁄2 c. organic non-hydrogenated vegetable shortening, like Spectrum
1 c. coconut sugar
1 T. flaxseed, ground
3 T. orange juice
1/3 c. pistachios, chopped
1/3 c. dried cranberries
For the shortbread dough:
Preheat the oven to 375°. Line a cookie sheet with parchment paper or a silpat mat.
Mix the flaxseed and tablespoons of orange juice in a small cup. Let it rest for 10 minutes so it becomes thicker.
In a small bowl, combine the flour, baking powder, salt, and orange zest. Set aside.
In a large mixing bowl, cream the sugar, coconut oil, shortening, and vanilla. Add the rum and flax/orange juice mixture. Slowly add the dry ingredients to the mixing bowl. Add the nuts and cranberries too.
Wrap the dough in plastic and refrigerate for 30 minutes. (This is the time to roll it in a log using waxpaper!)
After it's chilled, slice the dough (or roll it into balls) and place it on the parchment paper. Bake it for 15-20 minutes.
Enjoy these festive cookies as is or add some royal icing :-)