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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cranberry Pistachio Shortbread Cookies Recipe

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This recipe for Cranberry Pistachio Shortbread Cookies is from Brenda Schnulle Cookies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup soft butter
¾ cup sugar
1 tsp vanilla
½ tsp salt
2 ¼ cups flour
⅓ cup chopped pistachios
⅓ cup chopped dried cranberries
Zest of one orange

Icing:
1 cup vanilla frosting
Zest of one orange
Directions:
Directions:
Mix butter, sugar, vanilla and salt on medium speed for one minute. Slowly add flour. Turn speed to low and add pistachios, cranberries and zest.

Divide dough in half and shape each half into a brick shape and wrap in parchment paper and refrigerate for 30 minutes.

Heat oven to 325º. Slice dough into ¼ inch thick slabs. Place onto greased sheets 1 inch apart and bake for 15 minutes or until edges start to brown. Cool

Mix frosting with zest and warm in microwave until runny and drizzle over cookies.

 

 

 

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