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.
- 3/4 Cups 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 Teaspoons vanilla extract
- 1 egg
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.