Only a few more days until Turkey Day! Do you have any special family traditions that you partake in on Thanksgiving? How about Hanukkah traditions? I think it is interesting that Thanksgiving and the first night of Hanukkah are both on the same days this year since it has not happened since 1888. Since there are many festivities happening this coming week I wanted to make a dessert that could be enjoyed for both holidays. This recipe was originally found in Spirit magazine however it has been tweaked to use coconut oil instead of unsalted butter.
Cranberry Pistachio Shortbread
Cranberries are the fruit of the season. They have been shown to have anti-inflammatory benefits, as well.
Toast pistachios in a 350-degree oven for 10 minutes. Cool, chop and set aside.
Mix coconut oil, sugar, and zest with an electric mixer on high speed until fluffy. Mix in juice.
Beat in flour and salt on low speed until dough forms. Fold in cranberries and pistachios.
In wax paper, roll dough into a 2-inch thick log. Freeze for 30 minutes.
Roll log into granulated sugar then slice into 1/2 inch pieces.
Place on a parchment-lined baking sheet and bake until sides are lightly browned, about 12 to 18 minutes.
Allow cookies to cool. Serve.
I like this recipe because it is a cookie but it doesn’t contain a lot of sugar. I replaced the unsalted butter with coconut oil for a healthier alternative. Although coconut oil and butter have the same caloric count, coconut oil contains no sodium, cholesterol or trans fat. I also prefer to using coconut oil in cooking, especially baking, because it keeps desserts moist and light. In my opinion, there is nothing worse than a dry and heavy dessert after a big meal. Try replacing coconut oil in all of your holiday recipes in a 1 to 1 ratio when using butter or other oils. Remember to replace coconut oil in the same consistency that your original recipe requires. For example, if the recipe calls for 1 cup of melted butter, replace with coconut oil in the liquid state.
What is your favorite dessert to make during the holiday season?
Cranberry Pistachio Shortbread
Only a few more days until Turkey Day! Do you have any special family traditions that you partake in on Thanksgiving? How about Hanukkah traditions? I think it is interesting that Thanksgiving and the first night of Hanukkah are both on the same days this year since it has not happened since 1888. Since there are many festivities happening this coming week I wanted to make a dessert that could be enjoyed for both holidays. This recipe was originally found in Spirit magazine however it has been tweaked to use coconut oil instead of unsalted butter.
Cranberry Pistachio Shortbread
Cranberries are the fruit of the season. They have been shown to have anti-inflammatory benefits, as well.
Ingredients:
1/2 cup pistachios
1 cup of Kelapo Extra Virgin Coconut Oil; room temperature
3/4 cup granulated sugar
1 blood orange (zest and juice)
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup dried cranberries, finely chopped
Directions:
I like this recipe because it is a cookie but it doesn’t contain a lot of sugar. I replaced the unsalted butter with coconut oil for a healthier alternative. Although coconut oil and butter have the same caloric count, coconut oil contains no sodium, cholesterol or trans fat. I also prefer to using coconut oil in cooking, especially baking, because it keeps desserts moist and light. In my opinion, there is nothing worse than a dry and heavy dessert after a big meal. Try replacing coconut oil in all of your holiday recipes in a 1 to 1 ratio when using butter or other oils. Remember to replace coconut oil in the same consistency that your original recipe requires. For example, if the recipe calls for 1 cup of melted butter, replace with coconut oil in the liquid state.
What is your favorite dessert to make during the holiday season?
-Lani
Tags: butter alternative, butter replacement, coconut oil baking, coconut oil butter replacement, coconut oil recipes, cranberry recipes, holiday baking, holidays, how to bake with coconut oil, how to replace butter with coconut oil, Spirit Magazine, Spirit Magazine recipes, sweet