Pistachio N Cranberry Shortbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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A different twist to the average shortbread cookie. Ingredients:
1 cup butter, at room temperature |
1/2 cup sugar |
3/4 tsp salt |
1/2 tsp vanilla |
2 cup flour |
1/4 cup chopped pistachios |
1/4 cup finely chopped cranberries |
2 tbsp icing sugar |
Directions:
1. Preheat oven to 325Fº.
2. Line 2 cookie sheet pans with parchment paper and set aside.
3. In a large bowl, using an electric mixer, cream butter, sugar, salt and vanilla together until pale and fluffy, about 2 minutes.
4. Turn mixer off, add flour all at once and mix on low speed until dough is soft and starts to come together.
5. Add-in pistachios and cranberries and mix well. Form dough into balls, each about 1-tablespoon in size and transfer to prepared pans.
6. Chill in refrigerator until firm, about 20 minutes.
7. Bake until pale golden brown, about 20-23 minutes.
8. Transfer to wire rack and cool.
9. Dust cookies with icing sugar once cool
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