Ingredients Jump to Instructions ↓

  1. 3/4 cup sugar

  2. 2 eggs

  3. 1/4 cup canola oil

  4. 1-1/2 teaspoons vanilla extract

  5. 1/2 teaspoon almond extract

  6. 1-3/4 cups all-purpose flour

  7. 1 teaspoon baking powder

  8. 1/2 teaspoon salt

  9. 1 cup salted pumpkin seeds or pepitas, toasted

  10. 1/2 cup dried cranberries

Instructions Jump to Ingredients ↑

  1. In a small bowl, beat the sugar, eggs, oil and extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in pumpkin seeds and cranberries (dough will be sticky). Divide dough in half; place on a baking sheet coated with cooking spray. With lightly floured hands, shape each portion into a 12-in. x 2-in. rectangle. Bake at 350° for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes or until firm. Turn and bake 5-10 minutes longer or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: 2-1/2 dozen.


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