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MICHAELA'S PISTACHIO CRANBERRY SHORTBREAD COOKIES
For our last cookie exchange of the season, we want to share Michael’s Pistachio Cranberry Shortbread Cookies. These are perfect for the holidays or year-round to dip in some coffee!
1 1/2 c.
1/2 tsp. cinnamon
1/4 tsp. salt
3/4 c. unsalted butter, softened
1/4 c. plus 2 tbsp. granulated sugar
1/2 tsp. finely grated orange zest
1/2 c. shelled pistachios, unsalted
1 egg (for egg wash)
1/4 c. decorative sugar
Stir together flour, cinnamon, and salt in a bowl.
Beat together butter, granulated sugar, and zest in a large bowl about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, stir in pistachios and cranberries.
Gather and press dough together and form each piece of dough into a log about 1 1/2 inches in diameter.
Chill, wrapped in plastic wrap, until very firm.
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
Beat the egg and brush over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well.
Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape.
Bake cookies 15 to 18 minutes total.
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