Tuesday, January 8, 2013

cranberry pistachio shortbread cookies.

you really should try these.  they will make your day better than it would have been.
cranberry pistachio shortbreads:

2 1/3 cups all-purpose flour
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup granulated white sugar
1 teaspoon pure vanilla extract
1 cup  unsalted pistachios, coarsely chopped
1 cup dried cranberries chopped

In a large bowl whisk the flour with the salt. 
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 - 2 minutes). Add the sugar and beat until smooth and creamy (about 3 minutes). Beat in the 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  length of parchment  Smooth and shape the dough into an evenly shaped rectangle that is about 10 inches long and 2 inches 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  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 1/4 to 1/2 inch thick cookies. Place the cookies on the prepared baking sheet, spacing about 2 inches apart. Bake for about 15 - 20 minutes, or until the cookies are just beginning to brown around the edges. Remove from oven and cool on a wire rack.

Makes about 48 shortbread cookies.

love sent, xo

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