I recently landed in JoyOfBaking
website and was amazed at the collection of recipes. I have bookmarked quite a few already. This shortbread caught my attention immediately because of the red and green color and I was looking for something to bake for Christmas. In fact, I was unable to decide between this and sugar cookies since I recently bought cookie cutters and my 3 yr old has been wanting to cut out cookies. Well I decided to go with this first and time permitting make the sugar cookies later.
This shortbread is easy to make and tastes great. Of course it is loaded with butter, but it is Christmas and also the month of Sinful Delights
here !!. Plan ahead if you are going to bake these since the dough needs to rest for atleast 2 hours in the fridge. This is important as we need the dough to be firm when slicing.
Friends, have a wonderful Christmas and enjoy the treats. Off to the recipe. Recipe from JoyOfBaking. I halved the original recipe.
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
Mix all purpose flour and salt and keep aside.
Beat butter until smooth. (About 1 – 2 minutes)
Add sugar and beat until creamy (About 3 minutes)
Add vanilla extract and mix.
Stir in the flour-salt mixture and mix gently.
Add the cranberries.
Mix to combine. If the mixture is crumbly, use a few drops of water to form a dough.
Place the dough in a parchment paper and shape it into a rectangle about 10 inches long and 2 inches wide.
Wrap it and place in refrigerator for 2 hours.
Preheat oven to 325F.
Remove dough from refrigerator and slice into 1 cm thick slices.
Place in a parchment lined baking sheet and bake in a 325F preheated oven for 14 – 18 minutes until the edges start turning brown.
I sprayed the parchment paper since I had issues getting stuff off of it.
Out of the oven.
Tasty and colorful cookies ready.
This Sinful Delight is on its way to ..