Cranberry Pistachio Shortbread Cookies

How are your Christmas preps going on? Mine is going hectic, in one way or the other. 

Kids are busy with their model exams one after the other. It's stressful for them, but as I always tell them, this time shall also pass. And as they are busy in their exam schedule, my kitchen is busy as they need energy all the time to keep their brain working ;) So kind of cooking more than usual, but I hardly find time to capture videos, plus the editing becomes a never ending task for me as I hardly get free time.

In any case, today's recipe is for a delectable bake. Christmas season is the best time to make cookies. And these shortbread cookies are perfect buttery, tender and addictive. What else makes this a perfect cookie? I love the fact that these cookies are loaded with natural dry fruits and nuts.Cranberry & pistachio colours compliment each other and this is so calm to see the beautiful specks on the cookies. Do you love these ? They taste superb and none can eat just one. Enjoy these with a cup of warm milk. Double up the ingredient list, and you are ready to make a bigger batch too, if you would like to gift pack for friends and family. 

Preparation time ~ 10 minutes

Baking time ~ 15–20 minutes

Author ~ Julie

Serves ~ 12–15 cookies

Ingredients

all-purpose flour (maida) 1 cup

salt 1/4 tsp

unsalted butter (room temperature) 100 gms

powdered sugar 1/2-2/3 cup

vanilla extract 1/2 tsp

pistachios 1/2 cup

cranberries 1/2 cup

Watch on YouTube -

Method

• Sift or combine the all-purpose flour and salt. Keep aside.
• Chop the pistachios roughly and the cranberries in small pieces, keep aside till use.
• In a bowl, add the room temperature butter. Beat for about 2 minutes. Then add the powdered sugar and give a mix using the spatula to avoid flying.
• Then, beat using the beat for a minute until combined. Pour the vanilla extract and add the chopped cranberries & pistachios. Give a good mix.
• Add the flour mix in batches and combine until incorporated. Transfer the dough to a cling wrap and shape in a rectangular log of size 20 cm *2.5 cm wide. Cover completely with the cling wrap and refrigerate for 2–3 hours to chill.
• Line a tray with parchment paper and remove the log from the fridge. Open the cling wrap and cut the cookies about 1/4'' thickness. I used a serrated knife, but you can use any sharp knife.
• Pre heat oven to 165 degrees C or 325 degrees F for 10 minutes. Arrange the cookies on the prepared tray, leaving space. Then place in the oven and bake for 15–20 minutes. Mine was done in 15 minutes. I gave the top rod bake in the last 2 minutes and so the top of the cookies is also lightly browned. If you don't wish that, then omit giving the top rod.
• Remove from oven and cool in the tray for 10 minutes as the cookie are soft immediately after bake. Transfer the cookies to a wire rack and cool completely. Store in airtight containers. Enjoy with a cup of warm milk.

NOTES

* You can easily double this recipe and make larger batches.In that case, double up all ingredients.

* You can freeze the shaped log for 2–3 months. Thaw in the refrigerator the previous night and then cut the cookies & bake.

Happy holidays !!!