Cranberry Pistachio Shortbread Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cup of All Purpose Flour
1/2 cup Sugar
1 cup or 2 stick of butter, chilled and cut into cubes
½ tsp salt
1/2 cup dried cranberries
1/2 cup pistachios
1 tsp almond extract
2 tbsp. freshly squeezed orange juice.
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Directions: |
Directions:1. Pulse the cranberries a couple of times in a food processor and transfer to a large bowl.
2. Repeat the process with the pistachios and set aside in the same bowl.
3. In the same food processor, add the flour, sugar, salt and give it a 2 or 3 pulses till nicely mixed.
4. Add the butter and pulse till it resembles a crumbly mixture.
5. Drizzle in the almond extract and give it a couple more pulses to mix.
6. Add the dough to the bowl with the cranberries and pistachios and mix by hand.
7. Transfer the dough to a floured surface, knead and roll into a log.
8. Wrap the dough in cling wrap and chill for at least 1 hour.
9. Preheat oven to 325 F. Line two cookie sheets with parchment paper.
10. Cut the dough into ¼ inch discs.
11. Arrange on cookie sheet and bake for 14-16 minutes till golden brown around the edges. Cool on wire rack. Store in airtight container. |
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Number Of
Servings: |
Number Of
Servings:44 cookies |
Preparation
Time: |
Preparation
Time:Prep Time: 10 mins Chill time: 1hr Cook Time: 14 mins Total Time: 1:24 mins |
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