Vegan Pistachio and Cranberry Cookies

Ingredients:

(cookies)

– 3/4 cup all purpose flour

– 1/2 tsp baking soda

– 1/4 tsp baking powder

– 1/4 tsp salt

– 1/4 cup cane sugar

– 3 tbsp vegetable oil

– 1 tbsp plant milk

– 1/2 tsp vanilla extract

– 1-2 drops almond extract

– 1/4 cup crushed pistachios

– 1/4 cup finely chopped dried cranberries

(frosting/icing)

– 1/2 cup powdered sugar

– 2 tbsp cranberry juice

– 1-2 drops red/pink/purple food dye (OPTIONAL)

Instructions:

1. To a large bowl, add all of the “cookies” ingredients.
2. Stir until thoroughly combined.
3. Place the cookie dough on a well-floured surface and roll (with a well-floured rolling pin) until you have an approx. 1/4″ thick sheet.
4. Cut out as many 2-3″ diameter cookies as possible, and use the scraps to roll out another approx. 1/4″ thick sheet and cut out as many more 2-3″ diameter cookies as possible. Continue the process until all of the dough has been used.
5. Place the cookie dough circles onto a baking sheet and place in the freezer for 10 minutes while you preheat your oven to 325°.
6. After 10 minutes, place your cookies into the oven for 10-12 minutes, or until mostly pale but starting to get slightly golden brown (they should still be quite soft, they will harden when cooling).
7. While the cookies are baking and cooling, make your cranberry frosting/icing by whisking all of the ingredients in a small bowl until smooth and lump free.
8. After the cookies have been removed from the oven and have cooled for at least 10 minutes, dip each cookie (approximately half way) into the icing and place onto a cooling rack for the frosting to harden (you can speed this process up by freezing or refrigerating the cookies after dipping).
9. After the frosting has hardened, repeat the process again (in order to create that hard, thick, and opaque layer of icing).
10. After the second round of icing has cooled, serve and enjoy your cookies!