Cranberry Pistachio Shortbread
Cookies
If I had to
choose two perfect cookies for the Christmas holidays, it would be the wedding
cookies and those pistachio and cranberry shortbread cookies.
Ingredients
- ¼ tsp. salt
- 1 tsp. pure vanilla extract
- 4 cups all-purpose flour
- ¾ cup chopped unsalted pistachios
- 1 cup icing (confectioners) sugar
- ¾ cup chopped dried cranberries
- 1 lb. (2 cups) softened butter. (This is one recipe where you MUST use butter, not margarine. You will not have the same result with margarine.)
Instructions
First, in
the bowl of an electric mixer fitted with a paddle (or a hand mixer), mix the
butter and icing sugar until they are creamy.
Then, add
the vanilla, mix to combine.
Sift
together the flour and salt, then add them to the butter and sugar mixture. Mix
on low speed until the dough begins to collect.
Stir in the
cranberries and chopped pistachios and mix to combine.
Empty the
dough onto a surface sprinkled with flour.
At this
point, you may need to use your hands to squeeze and work the dough together.
Form three
or four rolls, each about 1½ "or 3.5 cm in diameter.
Wrap each
roll in plastic, then lift it up by the plastic ends, swirl to close and form a
nice rounded log.
Refrigerate
for at least one hour. (Can be refrigerated overnight)
When ready
to bake, roll the ¼ "(0.5 cm) thick cookie slice and place on a baking
sheet lined with parchment paper.
Bake at 325
degrees for about 15-20 minutes or until very lightly browned around the edges.
Remove to
the cooling rack. Cool completely before storing at room temperature in an
airtight container. Happy Cooking Time.
