Ingredients
- 3 c. flour
- 1 1/4 c. sugar
- 1 c. each, chopped: almonds, dried cranberries
- 2 tsp. baking powder
- 1/8 tsp. salt
- 3 eggs
- 1 c. canola oil
- 1 tsp. vanilla
- zest of 1 orange
- 1 tsp. cinnamon
Preparation
1. Heat oven to 325 degrees. Mix together the flour, 1 c. of the sugar, almonds, cranberries, baking powder, and salt in a large bowl with electric mixer on low speed; slowly beat in the eggs, oil, vanilla and orange zest.
2. Scrape dough onto a lightly floured wooden board; knead until well mixed. Roll into ball; divide into four pieces. Roll each piece into a log about 10 inches long and 3 inches wide. Bake logs, 3 inches apart, on lightly oiled foil-lined cookie sheets until lightly brown and firm, 30-40 minutes.
3. Meanwhile, mix together the remaining 1/4 c. of the sugar and cinnamon in a small bowl. Remove logs from oven; slide onto cutting board. Let logs cool 5 minutes. Gently cut each log into 12 pieces using a serrated knife. Return cookies, cut side up, to cookie sheet. Sprinkle with sugar-cinnamon mix. Return to oven, bake 5 minutes. Turn off oven; leave cookies overnight to dry out.
Chicago Tribune