CRANBERRY AND PISTACHIO SHORTBREAD COOKIES
Author: HATIBON
Recipe type: Cookie
- 2 cup flour (280 gr)
- 1 cup butter, softened (230 gr)
- 75 gr powdered sugar (2/3 cup)
- ¼ cup dried cranberries (roughly chopped)
- ¼ cup pistachio (roughly chopped)
- ¼ tsp salt
- 1 tsp vanilla extract
- Combine flour with salt and pass through a fine sieve.
- Beat soft butter and powdered sugar with an electric whisk for a couple of minutes, until pale.
- Add in the vanilla extract.
- Mix in the flour using a wooden spoon or the lowest setting on your kitchenaid until just combined.
- Add cranberries and pistachios.
- Transfer the dough onto a piece of plastic wrap and shape into a log, wrap tightly.
- Place in the fridge for a minimum of 30 mins or longer if you have time.
- Preheat the oven to 350 F (180 C).
- Slice the chilled log into ⅓ inch pieces, place on a parchment lined baking tray and chill for another 15 mins, in the freezer if possible.
- Bake for about 13-15 mins or until lightly golden.
- Let cool for 10 mins then transfer onto a wire rack.
- Try not to eat them all at once : ))
They'll keep for upto a week at room temp, stored in an airtight container.
Unbaked cookie dough can be stored in the freezer for upto two months.
Recipe by HatiBon English at https://www.hatibon.com/blog/2018/01/cranberry-pistachio-shortbread-cookies/
3.5.3226