CRANBERRY PISTACHIO SHORTBREAD

Servings 48cookies
Prep Time 15minutes
Cook Time 12 - 15minutes
Passive Time 4hours
Submitted By Sarah House for Bob's Red Mill Natural Foods

Ingredients

  • 3/4 cup Butter soft
  • 1/2 cup Cane Sugar
  • 1/2 cup Pistachios finely chopped
  • 1/4 cup Dried Cranberries finely chopped
  • 2 cup Unbleached White Fine Pastry Flour
  • 1/4 tsp Salt
Instructions

  1. With an electric mixer, beat together butter and sugar until light and fluffy. Mix in pistachios and dried cranberries. Add flour and salt and mix well to make a stiff dough.
  2. 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.
  3. Meanwhile, preheat oven to 350°F and oil baking sheets or line them with parchment paper.
  4. Slice dough into rounds about 1/4 inch thick. Arrange about 1 inch apart on cookie sheets. Bake 12 minutes or until edges are browned. Let cookies cool on baking sheet for a few seconds and then remove to a wire rack and let cool completely.
  5. If desired, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving.
This recipe has been provided to you by Bob's red mill blog


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