2 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 teaspoon baking powder
6 oz. unsalted butter (chill and cut into small pieces)
Zest of 1 orange
2 tablespoons extra virgin olive oil
2 eggs plus 1 yolk
1/4 cup milk
1 cup dried cranberries
1 tablespoon fresh thyme
Preheat oven to 350.
In a medium bowl, place flour, sugar, baking powder, salt and pepper
and stir until combined. Add the butter and mix until this butter-flour
mixture is coarse in texture.
In a separate bowl, whisk together the olive oil, eggs, and milk. Add
this to the flour mixture and mix until the dough comes together. Add
the cranberries, orange zest and thyme and work into the dough.
Divide the dough into thirds and form into logs measuring 1 1/2 inches
wide by 10 incheslong. Place on oil or parchment paper lined baking
sheet and bake for approximately 20-25 minutes until lightly browned.
Reduce the oven temperature to 275 .
With a serrated knife cut the logs on a bias into 1/8 inch thick pieces. Arrange slices flat on the baking sheets and return to the
oven. Bake for about 30 minutes, turning the cookies over after 15
minutes to insure even browning.
Ideal for serving with Butternut Squash bisque.