Cranberry Pistachio Shortbread
Recipe: #21860
November 23, 2015
Categories: Desserts, Cookies, Slice and Bake, Pistachio, Cranberry, Christmas, Oven Bake, No Eggs, Vegetarian, Butter/Margarine, Kosher Dairy, more
"A holiday variation of buttery shortbread cookies. Great for the holiday cookie tray. Dough needs to be refrigerated for 4 hours. If desired, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving."
Ingredients
Nutritional
- Serving Size: 1 (11.2 g)
- Calories 50.8
- Total Fat - 3 g
- Saturated Fat - 1.8 g
- Cholesterol - 7.6 mg
- Sodium - 12.6 mg
- Total Carbohydrate - 5.8 g
- Dietary Fiber - 0.6 g
- Sugars - 2.1 g
- Protein - 0.7 g
- Calcium - 2.6 mg
- Iron - 0.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
With an electric mixer, beat together butter and sugar until light and fluffy.
Step 2
Mix in pistachios and dried cranberries.
Step 3
Add flour and salt and mix well to make a stiff dough.
Step 4
Divide dough in half and roll each piece in wax paper to make a cylinder about 2 inches in diameter and 6 inches long. Refrigerate dough until firm, at least 4 hours.
Step 5
Meanwhile, preheat oven to 350°F and oil baking sheets or line them with parchment paper.
Step 6
Slice dough into rounds about 1/4 inch thick. Arrange about 1 inch apart on cookie sheets.
Step 7
Bake 12 minutes or until edges are browned.
Step 8
Let cookies cool on baking sheet for a few seconds and then remove to a wire rack and let cool completely.
Step 9
If desired, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving.
Tips
No special items needed.