It’s snowing outside – perfect time to be in the kitchen and create!!
These cookies are a snap to make and a perfect accompaniment to a nice “cuppa” tea.
My New Year’s resolution is to make sure that you hear from me more regularly- fingers crossed!! 🙂
1 ½ cups all purpose flour (7 1/2 oz)
¼ tsp salt
12 TBS unsalted butter (6 oz), room temperature
¼ cup sugar (1 ¾ oz)
¼ cup sweetened dried cranberries ( 1 ½ oz), chopped
1/3 cup pistachios, lightly toasted (1 ¾ oz)
Whisk the flour and salt, set aside.
Beat the butter and sugar together until combined.
Add the flour and salt slowly.
Fold in the cranberries and pistachios.
Roll the dough into a log about 1 ½ inches wide.
Roll the log in the sparkling sugar.
Wrap the log in parchment or wax paper. Chill until firm.
Heat oven to 350 degrees.
When dough is firm, slice about 1/3 inch thick. Place on parchment lined baking sheets about 1 inch apart.
Bake 15-18 minutes until the cookies are set and very slightly golden on the edges.
Yield about 30 cookies
One thought on “Cranberry – Pistachio Shortbread Cookies”
Nannette, These cookies were very good. I liked them a lot… light, but firm, substantial and tasty.
Have you been watching that bakery competition ABC on Friday nights? Very good. They are down to the finals. Marie Grace
Sent from my iPad