Crankins

Candied pumpkin seeds and dried cranberry cookies

• Ready In: 3 hrs
• Serves: 4-6
• Yields: 20 cookies

Ingredients

• 2 1⁄4 cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1⁄2 cup unsalted butter, room temperature
• 1⁄2 cup vegetable shortening
• 3⁄4 cup sugar
• 3⁄4 cup  packed golden brown sugar
• 1  tablespoon sour cream
• 3  teaspoons vanilla extract
• 2  large eggs
• 3⁄4 cup  pumpkin pie  seeds (see Pumpkin Pie Seeds)
• 1 1⁄2  whatever looks good to you dried cranberries

Directions

1. Preheat oven to 350°F Sift flour, baking soda, and salt into medium bowl. Using electric mixer, beat butter and vegetable shortening in large bowl until fluffy. Add sugar, brown sugar, sour cream, and vanilla and beat to blend well. Beat in eggs 1 at a time, then flour mixture. Stir in pumpkin seeds and dried cranberries. Shape cookies in tube shapes about 2 inches high and 1 inch thick (for best results chill batter first) Bake cookies until golden brown, about 14 minutes. Cool on sheets 5 minutes. Transfer cookies to racks and cool completely. Repeat with remaining batter using cooled baking sheets.