baking

Cranberry & pistachio shortbread cookies

September 16, 2013

I first starting making these about 6 years ago and even though I don’t think I’m much of a baker I enjoy making these and love the taste. This is quite a big mix and makes alot of cookies, I always forget to count how many but I’d guess about 30.

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350g Butter
2 cups icing sugar
5 cups plain flour
2 tsp Vanilla extract
Grated zest of 1 Lemon
1/4 cup of Milk
1 egg yolk
1 cup dried Cranberries
70g pistachio nuts

Beat butter and icing sugar untill pale and creamy. Add the flour, vanilla, lemon zest, milk and egg yolk. Mix well. Add the cranberries and pistachio nuts and mix to a firm dough. Turn mixture out on to floured surface. Shape into a long log or two shorter logs. Wrap in glad wrap or baking paper and refrigerate 1 hour. When the cookie mix is firm, slice into rounds about 1cm wide and place on baking tray. Bake at 180Β°C untill golden brown – 10-15 mins.

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