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Cranberry Pistachio Shortbread
Posted By Vardhini On December 19, 2011 @ 6:09 am In American,Baking,Christmas,Cookies,Dessert,Eggless,Festivals,Gallery,Kid Friendly,Snacks | 11 Comments
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
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 pistachio.
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.
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