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Cranberry Pistachio Shortbread Cookies


Fruitcake is a deep dark secret delight for many during the holidays.  My parents love it with a little slice of cheese on it. My husband has recently discovered a love of fruitcake (and hence has decided that he was old). Fruitcake is a long standing holiday tradition and this cookie twist is easy to put together and great for cookie exchanges. Fruitcake Cookies Recipe Author: Angel Hickman Peterson Ingredients 1 Cup All Purpose Flour 1 tsp of baking powder 1/2 Cup granulated sugar 1 stick or 1

Sweet Cranberry Pistachio Shortbread Cookies

Ingredients:
  • 1 Cup of All Purpose Flour
  • 1/4 Cup Sugar
  • 1/2 Cup or 1 stick of butter, chilled and cut into cubes
  • 1/4 tsp salt
  • 1/4 Cup dried cranberries
  • 1/4 Cup pistachios
  • 1/2 tsp almond extract
  • 1 tbsp. freshly squeezed orange juice.

Instructions:
  1. Preheat oven to 325 F. Line two cookie sheets with parchment paper.
  2. Pulse the cranberries a couple of times in a food processor and transfer to a bowl.
  3. Now repeat the process with the pistachios and set aside in a bowl.
  4. Now. to the same food processor, add the flour, sugar, salt and give it a 2 or 3 pulses till nicely mixed.
  5. Next throw in the butter and pulse till it resembles a crumbly mixture.
  6. Drizzle in the almond extract and orange juice and give it a couple more pulses to mix.
  7. Now fold in the chopped pistachios and chopped cranberries.
  8. Transfer the flour mixture to a floured surface, knead and roll into a log. Cling wrap and chill for 1 hour.
  9. Cut into 1/4 inch discs. Arrange on cookie sheet and bake for 14-16 minutes till golden brown around the edges.
  10. Cool on wire rack. Store in airtight container.

For The Full Instructions, See Full Recipes: domestically-speaking.com
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