Cookie with candied pumpkin seeds and dried cranberries
- 1 teaspoon salt
- 3/4 cup sugar
- 1 teaspoon baking soda
- 2 large eggs
- 2 1/4 cups all purpose flour
- 1/2 cup unsalted butter room temperature
- 1/2 cup solid vegetable shortening
- 3/4 cup golden brown sugar (packed)
- 1 tablespoon sour cream
- 3 teaspoons vanilla extract
- 3/4 cup pumpkin pie seeds (see other recipe i posted)
- 1/2 cup dried cranberry (up to 3/4), whatever looks good to you
- Carbohydrate 148.799150709108 g
- Cholesterol 192.054166666667 mg
- Fat 37.3479407750613 g
- Fiber 3.84414859918433 g
- Protein 16.4076904316833 g
- Saturated Fat 18.0321073249672 g
- Serving Size 1 1 Serving (252g)
- Sodium 274.117906343663 mg
- Sugar 144.955002109924 g
- Trans Fat 2.81318119751181 g
- Calories 998 calories
Step-by-step
- Preheat oven to 350°F.
- Sift flour, baking soda, and salt into medium bowl.
- Using electric mixer, beat butter and vegetable shortening in large bowl until fluffy.
- Add sugar, brown sugar, sour cream, and vanilla and beat to blend well.
- Beat in eggs 1 at a time, then flour mixture.
- Stir in pumpkin seeds and dried cranberries.
- Shape cookies in tube shapes about 2 inches high and 1 inch thick (for best results chill batter first)
- Bake cookies until golden brown, about 14 minutes.
- Cool on sheets 5 minutes.
- Transfer cookies to racks and cool completely.
- Repeat with remaining batter using cooled baking sheets.
Golden-brown edges give way to a tender, spiced crumb dotted with chewy cranberries and crunchy candied seeds. Achieving this texture requires managing a high-fat dough inside a compact workspace. Softened butter and vegetable shortening trap air when beaten with an electric mixer, but this process creates volume that demands careful bowl sizing. A standard medium bowl prevents flour and leaveners from escaping during the initial sifting stage. Chilling the shaped dough tubes for 30 minutes prevents excessive spreading on standard baking sheets, ensuring the unique cylindrical geometry holds during the fourteen minutes in a 350°F oven. Overcrowding the pan restricts airflow and yields uneven browning, so bake in small batches on completely cooled metal sheets. Sour cream introduces crucial acidity to react with the baking soda while adding moisture, though plain whole-milk yogurt functions as a direct one-to-one substitute if dairy alternatives are required. Store cooled cookies in an airtight container at room temperature for up to four days.
