CRANBERRY PISTACHIO SHORTBREAD
This buttery shortbread is filled with cranberries, pistachios and orange zest. It's an easy slice and bake cookie is perfect for the holidays.
Provided by Fiona Dowling
Categories Dessert
Time 4h40m
Number Of Ingredients 7
Steps:
- In a large bowl beat together the butter and sugar until fluffy.
- With the mixer on low speed mix in the flour, salt and orange zest until just combined. The dough will be thick.
- Stir in the chopped cranberries and pistachios.
- Place a sheet of wax paper or parchment paper on the counter. Take 1/2 of the dough, place it on the sheet of wax paper and form it into a log shape about 1 to 1 1/2 inch (2-3 cm) in diameter. Roll up the log in wax paper and twist the ends. Really think of packing the log tightly as you form the log.
- Repeat the process with the 2nd half of the dough, so you end up with 2 logs.
- Place the logs in the fridge for at least 4 hours, or up to 3 days. Logs can be frozen for up to 2 months in a freezer container, then thaw overnight in the fridge before baking.
- When ready to bake, preheat the oven to 325F (16FC) and line cookie sheets with parchment paper or baking mats.
- Take 1 log out of the fridge at a time, unwrap the log and slice into cookies about 1/4 - 1/3 inch thick (about 0.5 cm).
- Place cookies 2 inches apart on the cookie sheet and bake for 14-17 minutes, or until the tops looks set and around the edges are starting to turn golden brown.
Nutrition Facts : Calories 106 kcal, Carbohydrate 11 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 17 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
PISTACHIO CRANBERRY SHORTBREAD COOKIES
Pistachio Cranberry Shortbread Cookies are easy, buttery cookies filled with dried cranberries, crunchy pistachios, and orange zest. Perfect holiday cookies!
Provided by Sabrina Snyder
Categories Dessert
Time 3h25m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Cream the butter and sugar in a stand mixer on medium speed until light and fluffy.
- Sift together flour, cinnamon and salt then add gradually into the stand mixer on low speed until just combined.
- Add in the pistachios, cranberries and orange zest and mix for just 5 seconds until combined.
- Separate the dough into two balls and roll into logs.
- Wrap each piece of dough with saran wrap and freeze for 3 hours.
- Cut cookies 1/2" thick and bake for 12-15 minutes or until just golden.
Nutrition Facts : Calories 116 kcal, Carbohydrate 13 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 33 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
SHORTBREAD COOKIES WITH PISTACHIOS AND CRANBERRIES
Light and tasty recipe for twist on basic shortbread with pistachios and cranberries. Store in airtight container until ready to serve.
Provided by artistikcosmetics
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 1h20m
Yield 48
Number Of Ingredients 8
Steps:
- Chop pistachios until finely chopped. Chop cranberries.
- Combine butter, 3/4 cup powdered sugar, and vanilla in a mixing bowl; beat until fluffy. Mix in pistachios, cranberries, cornstarch, and orange zest until well combined.
- Roll dough into 1-inch balls. Poke the center of each ball with a floured finger until it makes a deep dimple. Fill with about 1/4 teaspoon cranberry sauce. Chill the cookies for about 20 minutes.
- Preheat the oven to 300 degrees F (150 degrees C).
- Transfer chilled cookies to a parchment-lined cookie sheet.
- Working in batches, bake cookies in the preheated oven, one sheet at a time, until the edges begin to turn light brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool. Repeat with remaining batches.
- Roll in powdered sugar just before serving, if desired.
Nutrition Facts : Calories 75.8 calories, Carbohydrate 4.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 3.7 g, Sodium 6.8 mg, Sugar 3.6 g
CRANBERRY PISTACHIO SHORTBREAD COOKIES RECIPE
Tender, light and crispy these cranberry pistachio shortbread cookies will be a sure hit with your family and friends.
Provided by Madhuram
Categories Cookies
Yield 60 Cookies
Number Of Ingredients 14
Steps:
- Cream together the butter, sugar, maple syrup and vanilla extract using an electric beater.
- Add flour one cup at a time and the salt, mixing well after each cup is added. Do not use the beater for this, just mix it with a wooden spoon or spatula. Beating it with a hand held mixer might result it tough cookies.
- Stir in the cranberries and pistachios.
- Shape dough into two logs, each log about 10 inches long. Wrap it tightly with parchment paper or plastic wrap and chill it in the refrigerator for at least 2 hours. I chilled mine overnight.
- Preheat oven to 350F/180C for 15 minutes. Line baking sheet(s) with parchment paper. Cut each log into 1/4-1/2 inch slices and arrange on the baking sheet(s).
- Bake for about 18-20 minutes, or until lightly browned. I took out mine just after 18 minutes.
- Cool the sheets on a wire rack and let it be for 5 minutes. After that remove the cookies off the pan and let it cool completely on the wire rack before storing it in an air-tight container.
Nutrition Facts : Calories 84.5 Total Fat
CRANBERRY PISTACHIO SHORTBREAD
The Bread Farm, in the tiny town of Edison, Wa, not only makes great Artisanal Breads, but fabulous shortbread too. I adapted a recipe from the web to try and match theirs. Does not include chill time
Provided by momaphet
Categories Dessert
Time 30m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- In a large bowl whisk the flour with the salt and cinnamon.
- In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 - 2 minutes). Add the sugar and beat until smooth and creamy (about 3 minutes). Beat in the zest and vanilla extract. Gently stir in the flour mixture just until incorporated. Fold in the chopped pistachios and dried cranberries. (Make sure that the nuts and cranberries are evenly distributed throughout the dough.).
- Divide the dough in half. Place each half of dough on the center of a 14 inch (35 cm) length of parchment or wax paper (plastic wrap will work too). Smooth and shape the dough into an evenly shaped rectangle that is about 10 inches (25 cm) long and 2 inches (5 cm) wide. Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator to chill for at least two hours, or up to three days. (The logs can also be frozen for about two months. If freezing, it is best to defrost the logs in the refrigerator overnight before slicing and baking.).
- Preheat oven to 325 degrees F (160 degrees C) with the rack in the center of the oven. Line two baking sheets with parchment paper.
- Using a thin bladed knife, slice the logs into ¼ to ½ inch (.5 to 1 cm) thick cookies. If dough is too hard to slice you may need to let the log set our for 5 minutes. Place the cookies on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
- Bake for about 15 - 18 minutes, or until the cookies are just beginning to brown around the edges. Remove from oven and cool on a wire rack. Check at 12 minutes - the type of pan you use can really make a big difference in cooking time.
- Note. The original recipe calls for unsalted butter, I prefer my shortbread with salted butter, so try it either way.
CRANBERRY LIME PISTACHIO SHORTBREAD COOKIES
I got this recipe at a Vegan baking class recently. (I've made a few modifications, so it's not exactly the same.) These cookies are melt-in-your mouth sweet and salty and crunchy--I love them! **Update: I've recently discovered that these are also stellar if you substitute chopped dried mango for the cranberry.**
Provided by velorutionista
Categories Dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Line baking sheets with parchment paper.
- Using a mixer, cream margarine and sugar. Add flour till dough forms.
- Stir in cranberries, pistachios, zest, and juice.
- Let dough rest in fridge for a few minutes. To form cookies, roll 1 tablespoons dough into a ball, then flatten. Place on cookie sheet.
- Bake cookies for 11 minutes or till the bottoms are just turning golden and the tops look dry-ish. Cool on wire racks.
PISTACHIO SHORTBREAD COOKIES
Make and share this Pistachio Shortbread Cookies recipe from Food.com.
Provided by KathyP53
Categories Dessert
Time 4h15m
Yield 60 cookies
Number Of Ingredients 8
Steps:
- Mix flour, powdered sugar, and saslt in processor. Add butter, pistachios, egg yolk, and vanilla.
- Using on and off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each half into 8 X 1 1/4" log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic, refrigerate until firm, about 4 hours. Can be made 5 days ahead, keep chilled.
- Preheat oven to 325 degrees.
- Slice logs into 1/4" rounds, rolling log every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1" apart.
- Bake shortbreads until barely golden, about 18 minutes. Cool shortbread on baking sheets.
- Store in airthight container at room temperature.
Nutrition Facts : Calories 43.4, Fat 2.9, SaturatedFat 1.6, Cholesterol 9.6, Sodium 19.9, Carbohydrate 4, Fiber 0.2, Sugar 1.3, Protein 0.6
PISTACHIO CRANBERRY ICEBOX COOKIES
Categories Cookies Mixer Fruit Nut Dessert Bake Freeze/Chill Christmas Cranberry Pistachio Fall Winter Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 12
Steps:
- Make dough:
- Stir together flour, cinnamon, and salt in a bowl.
- Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours.
- Slice and bake cookies:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well.
- Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets.
- Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely.
CRANBERRY PISTACHIO SHORTBREAD COOKIES - THE DANCING DEER BAKERY
I have not tried this recipe but I love the cookies from the Dancing Deer Bakery. Published in the Boston Globe. This is not a traditional Scottish shortbread cookie dough, but a versatile, crunchy sweet cookie that can be flavored with a variety of natural oils and your favorite combination of mix -ins. The article did not state quantity of cookies the recipe yields.
Provided by swissms
Categories Dessert
Time 25m
Yield 24-48 cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine the flour and salt and stir together with a fork until blended. Set aside.
- Using an electric mixer, combine the butter and sugar, and beat until just blended, 1-2 minutes. Add the egg and beat until blended about 1 minute more.
- Add the flour mixture, and on low-speed, beat until the mixture just begins to form a sticky dough, about 1 minute more. Turn out onto a floured surface, and gently pat together to form a dense ball of dough. Add cranberries and pistachios and knead gently until evenly combined, and shape into a flat round disk. Wrap tightly with plastic wrap and chill for at least 2 hours.
- Position rack in the center of the oven and preheat to 325°F.
- On a lightly floured surface, roll cookies out to about 1/8 " thick, and cut to desired shape. Transfer to a heavy - duty cookie sheet and bake until just golden around the edges, 15-18 minutes.
Nutrition Facts : Calories 108.7, Fat 5.4, SaturatedFat 3.1, Cholesterol 21.5, Sodium 40.1, Carbohydrate 13.8, Fiber 0.4, Sugar 5.7, Protein 1.5
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