Cranberry Lime Pistachio Shortbread Cookies |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I got this recipe at a Vegan baking class recently. (I've made a few modifications, so it's not exactly the same.) These cookies are melt-in-your mouth sweet and salty and crunchy-I love them! **Update: I've recently discovered that these are also stellar if you substitute chopped dried mango for the cranberry.** Ingredients:
1 1/4 cups earth balance margarine |
1 cup powdered sugar, sifted |
2 1/2 cups flour |
3/4 cup dried cranberries, chopped finely |
1/2 cup roasted pistachios, chopped finely (if using unsalted nuts, add 1/2 tsp. salt to the recipe) |
1 lime, juice and zest of |
Directions:
1. Preheat oven to 350°F.
2. Line baking sheets with parchment paper.
3. Using a mixer, cream margarine and sugar. Add flour till dough forms.
4. Stir in cranberries, pistachios, zest, and juice.
5. Let dough rest in fridge for a few minutes. To form cookies, roll 1 tablespoons dough into a ball, then flatten. Place on cookie sheet.
6. Bake cookies for 11 minutes or till the bottoms are just turning golden and the tops look dry-ish. Cool on wire racks.
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