Delicious Christmas cookies with dried fruits, pistachios, and gingerbread spices.
5.3 oz. (150g) dried fruits (e.g. cherries, cranberries)
1.7 oz. (50g) dried dates
1/4 cup (60ml) Rum
2 cups (260g) all-purpose flour
1/2 cup (100g) brown sugar
2 tsp. gingerbread spice
1 tsp. baking powder
pinch of salt
2/3 cup (160ml) coconut oil
1.7 oz. (50g) pistachios, chopped
1. Chop the dried fruits into small pieces and add together with the rum into a small bowl. Cover and let soak overnight.
2. Add the flour, sugar, gingerbread spice, baking powder, and salt to a large bowl and mix. Warm up the coconut oil so it gets liquid and add together with the soaked dried fruits to the bowl and knead until you get a nice dough. Make two logs with a thickness of about 2 inches (5cm). Chop the pistachios and cover the logs with it. Wrap in plastic wrap and place on the fridge for about 1 hour to cool down.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Cut the fist roll into (not too thick) slices and place them on the baking sheet. Bake for 10-12 minutes. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
Keywords: cookies, Christmas, slice n bake, dried fruits, gingerbread, vegan