Eggless Cranberry Pistachio Shortbread(Step by Step Pics) & Saturday Snapshots #8 !!

Cranberry Pistachio shortbreads represents mostly as a Christmas cookie.But to my family,short breads are always inviting all year through.A good tasting butter and pure vanilla extract are the only main concern to bake these shortbreads.There is no leavening agents,no eggs and a very small list of ingredients.You can always change to dried cherries or some other dry fruits and pistachio can be replaced with dry nuts.However,duo adds natural contrasting colors(green and red) especially if you bake around Christmas time.Cranberry adds a nice tart flavor and pistachio adds the crunch.This is a very simple bake that you can make without any fancy gadgets and tools.A word of caution- these are highly addictive and you may finish baking the first batch within no time.So,be prepared to make a fresh batch soon or make larger batches.Enjoy!!!

This time for Saturday Snapshots #8,Shweta@ Merry Tummy had given the theme- holding the food.I tried many with kids but didn't get a clear as they weren't stationery and they were busy in munching rather than posing.So,finally convinced h to pose for the shortbreads and got a decent shot,atleast better than not doing the task.Below is the pic and hope you like the shot !!

Ingredients
all purpose flour 1 cup(16tbsp + 8tsp or 150 gms
unsalted butter,at room temp 1 stick(113gms)
granulated sugar 1/3cup(67gms)
vanilla extract  1/2 tsp
salt 1/4 tsp
dried cranberries 1/2 cup
dried unsalted shelled pistachios,roughly chopped 1/2 cup

Method

• Beat the butter in a bowl until creamy and soft.Add in the granulated white sugar and whisk again to make light and fluffy.Add in vanilla extract and mix well.

• Sift the flour with salt or using a wire whisk,incorporate the salt well in a bowl.Add the flour in batches and mix well to combine.Finally toss in the chopped pistachios and cranberries.
• Bring together the flour to make a soft dough.Spread a cling wrap and place the dough on it,form a log (square or round)shape of 8" * 3".Cover it with cling wrap and refrigerate the dough for 3 hours.
• After 3 hours,pre heat oven to 325 degrees F and line a tray with parchment paper.
• Remove the cling wrap and slice the log in 1/4" sizes(place your left hand on the parallel side of the log when you slice the other end,else it may crumble and you may not get neat slices.The hand gives the support to get thin neat slices).Place all on the lined tray.
• Bake in pre heated oven for 20-22 mins or until the sides turn slightly brown.
• Place on wire rack and cool for 15 mins.Enjoy !!

Serves ~20 shortbreads 

NOTES
* You can freeze the logs for 2 months and thaw before baking.
* You can even chill the dough overnight in refrigerator and then bake.

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Linking this to Saturday Snapshots by Shweta @ Merry Tummy & Siri @ Siri's food