Рецепт Cranberry Pistachio Shortbreads
Cranberry Pistachio Shortbreads
If I had to pick two cookies that are perfect for the Christmas holiday, it would be wedding cookies and these cranberry pistachio shortbreads. Both use the same basic dough, so you can double the recipe and make both cookies.
I really like these cookies because they’re not overly sweet. However, I wouldn’t put these cookies in the health food category! I think referring to these cookies as buttery is a slight understatement. They do have two sticks of butter, but that’s a good thing, right?
I think you’ll enjoy these cookies as an addition to your spread of holiday treats.
Cranberry Pistachio Shortbreads
Ingredients
- 1 cup unsalted butter (2 sticks), room temperature
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 2 cup unbleached all-purpose flour
- 3/4 cup dried cranberries
3/4 pistachios, roasted and unsalted
Instructions
1. Cream butter and sugar together in a mixing bowl until well combined. Add vanilla extract and mix to combine.
2. Whisk salt and flour together and add to butter mixture in batches, mixing well. Add cranberries and pistacios, mixing until well incorporated.
3. Divide dough into 2 portions. Roll each portion into a 10 to 11 inch log. Wrap logs in plastic wrap and refrigerate for 2 hours.
4. Preheat oven to 325 degrees.
5. Slice dough logs into 1/4 inch rounds and place on a baking sheet. Bake for 20 minutes or until golden brown. Cool completely on a rack.
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http://www.southernboydishes.com/2013/12/20/cranberry-pistachio-shortbreads/
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