-->

Iklan Header

Cranberry Pistachio Shortbread



Ingredients
  • 11/4 cups all purpose flour
  • 1/4 tsp salt
  • 1/2 cup butter softened (1 stick)
  • 1/3 cup granulated white sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup pista coarsely chopped
  • 1/2 cup dried cranberries chopped

Method
  1. Mix all purpose flour and salt and keep aside. 
  2. Beat butter until smooth. (About 1 – 2 minutes)
  3. Add sugar and beat until creamy (About 3 minutes)
  4. Add vanilla extract and mix.
  5. Stir in the flour-salt mixture and mix gently.
  6. Add pistachio.
  7. Add the cranberries.
  8. Mix to combine. If the mixture is crumbly, use a few drops of water to form a dough.
  9. Place the dough in a parchment paper and shape it into a rectangle about 10 inches long and 2 inches wide.
  10. Wrap it and place in refrigerator for 2 hours.
  11. Preheat oven to 325F.
  12. Remove dough from refrigerator and slice into 1 cm thick slices.
  13. Place in a parchment lined baking sheet and bake in a 325F preheated oven for 14 – 18 minutes until the edges start turning brown.
  14. I sprayed the parchment paper since I had issues getting stuff off of it.
  15. Out of the oven.
  16. Tasty and colorful cookies ready.
  17. Enjoy!


Base Recipe adapted from site

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel