Pistachio Cranberry Cookies

Here are more of my Christmas cookies that I made post Christmas. Oh well, I had some other issues going on and December was just not a baking month for me. I dearly love true shortbread cookies but wanted to dress them up a bit. And what could be better then a shortbread cookie laced with crushed pistachios and dried orange-flavored cranberries.

These cookies are just delicious!







Since I used a friend’s Shortbread Cookie recipe as my inspiration, I will post that recipe as well.

Shortbread Cookies
Recipe adapted from Ann’s Mom

1 lb. butter, soft
1/2 lb margarine, soft
6 1/2 c. flour
2 c. powdered sugar

Cream butter and margarine and add powdered sugar.

Gradually, add flour 1 cup at a time.

This is a true shortbread cookie so no vanilla is needed. It is also very SHORT and cracks easily.

Either roll out dough and cut cookies. Or roll into a log, refrigerate and with a very sharp knife, slice the cookies.

Cranberry Pistachio Cookies
Recipe developed by Big-Black-Dog

3 sticks of butter, softened
3 1/4 c. flour
1 c. powdered sugar
1/2 c. chopped dried cranberries
1/2 c. chopped pistachios

Cream the butter and powdered sugar. Add the chopped cranberries. Gradually add flour. Roll dough into about a 2″ diameter log. On a piece of plastic wrap sprinkle the chopped pistachios. Roll the cookie log over the chopped nuts, gently pressing down so the nuts embed into the dough evenly. Wrap the log in plastic wrap and refrigerate for at least 30 minutes. With a sharp knife, slice into 1/2″ slices.

Place cookie slices on parchment paper lined baking sheet.

Bake at 350 degrees until slightly brown on the bottom.

NOTE: These cookies do not rise. So the diameter of your log will be the diameter of the cookie.



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Tagged as: Cranberry, Pistachio