Recipe For Cranberry Pistachio Cookies

BEST Cranberry Pistachio Cookies Recipe Perfect for …

WebDec 1, 2020 · Preheat oven to 350 degrees and line a baking sheet with parchment paper. Sift together flour and salt. Set aside. In a the bowl of …

Rating: 4.9/5(12)
1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Sift together flour and salt. Set aside.
3. In a the bowl of a stand mixer fitted with the paddle attachment or a large bowl with an electric hand mixer, beat the butter until fluffy and light.
4. Add sugar, creaming well. Beat in the egg, vanilla and almond extracts until well combined.

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Cranberry and Pistachio Shortbread Cookies Bakes by …

WebNov 5, 2018 · Instructions. Preheat the oven to 350 degrees F. Toast the pistachios for about 10 minutes until slightly brown. Remove from the …

Rating: 4.7/5(107)
1. Preheat the oven to 350 degrees F.
2. Toast the pistachios for about 10 minutes until slightly brown. Remove from the oven and chop them.
3. Place the cranberries in a food processor and pulse until cranberries are chopped into small pieces. I use a mini-food processor and pulse about 10-15 times. Chopping them in the food processor helps ensure better distribution throughout the dough. You can also chop them by hand.
4. Place the butter, sugar and salt in the bowl of a stand mixer with the paddle attachment and mix on medium speed until the mixture is smooth, about 2 minutes. Stop the mixer, scrape down the bowl and add all the flour at once. Turn the mixer to low speed and mix until all the flour is just combined. The dough will be crumbly at this point. Increase the mixer speed to medium and mix until the dough has completely come together. Add the pistachios and the cranberries and mix on low speed until they are well combined into the dough.

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Slice and Bake Cranberry Pistachio Cookies Baked by …

WebNov 27, 2017 · Preheat oven to 375°F. Carefully slice 1/4-inch thick slices. Space roughly 1-2 inches apart on a baking sheet line with a silicone …

1. In a food processor, add cranberries and pistachios. Blend until roughly chopped. Set aside.
2. In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Mix in one egg at a time, followed by baking powder, salt and orange zest. Add one cup of flour at a time, scraping between additions if necessary. Lastly, mix in chopped cranberries and pistachios. Mix until evenly dispersed and no streaks remain. For easy shaping, chill dough for 30-60 minutes.
3. Divide dough in half. Place one half of the dough on a single large sheet of wax paper. Shape into a smooth log. Wrap in the wax paper. Tape ends if desired. Transfer shaped log of dough to the fridge. To prevent flat sides, place dough log inside of two large drinking glasses or the center of a paper towel roll, cut lengthwise.
4. Repeat with remaining dough. Chill for at least 24 hours. Gently roll log to check for any flat spots prior to slicing and baking. If desired, dough may be rolled in sanding sugar or coarse sugar prior to slicing.

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