Ingredients:
1/4 C Olive Oil
3/4 C sugar
3 Eggs
1 T fresh squeezed orange juice
2 T Grand Marnier
1 Tsp vanilla bean paste or extract
2 1/2 C all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
Zest of 1 large orange
1/3 C dried cranberries
1/3 C chopped pistachios
1/3 C chopped Sesame Crunch candies
Egg white
Course sugar
Preheat oven to 350. Line a large cookie sheet with parchment paper.
With a paddle attachment or by hand mix together olive oil, sugar, eggs, orange juice, Grand Marnier and vanilla bean paste at medium speed until well combined.
Add flour, baking powder, salt orange zest and mix on low until combined. Fold in chopped cranberries, pistachios and candy. With flour covered hands, divide dough into 2 and form two 13"x2" logs at least 2" apart on prepared cookie sheet.
Beat egg white with a fork until frothy. Using a pastry brush, brush the top of each log and sprinkle with course sugar.
Bake 20-25 minutes or until lightly golden. Remove from oven and let cool in wire rack 10 minutes. Cut 1/2" slices diagonally across each log. Turn the cookies on their side without touching and bake another 6 minutes. Turn cookies over to the other side and bake an addition 6-8 minutes or until dry to the touch and golden brown.
Cool completely on wire rack. Store in airtight container for 1-2 weeks.
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