|
|
|
More of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap. Pistachio Cranberry Cookies
1 1/2 cups all-purpose
flour In another bowl, beat butter, granulated sugar, beaten egg, and orange zest with an electric mixer at medium-high speed until the mixture is pale and fluffy, approximately 3 minutes. Reduce speed to low and add flour mixture in three (3) batches, mixing until dough just comes together in clumps; mix in pistachio nuts and cranberries.
Preheat oven to 350 degrees F. Put oven rack in upper and lower thirds of oven. Line two (2) large baking sheets with parchment paper or silpads. Using a sharp knife, cut each bar crosswise into 1/4-inch thick slices, rotating bar after cutting each slice to help keep the square shape. NOTE: If dough gets too soft to slice, freeze bars briefly until firm. Arrange cookies about 1/2-inch apart on the lined baking sheets. Bake cookies, switching position of baking sheets halfway through baking, until edges are pale golden, approximately 15 to 18 minutes. Remove from oven and transfer cookies to a wire rack to cool completely. Dough bars can be refrigerated up to 3 days or frozen, wrapped in plastic wrap and then aluminum foil, for 1 month. Thaw frozen dough in the refrigerator just until dough can be sliced. Cookies can be kept in an airtight container at room temperature for 5 days. Makes about 3 dozen cookie.
|
This
recipe and photo are from the December 2006 Gourmet Magazine. I have
changed the original recipe to include the egg in the dough. I used the dried
tart cherries. My husband really enjoyed these cookies.
Gather and press
dough together into a log shape. Using a sheet
of plastic wrap or wax paper as an aid, form each piece of dough into a log
about 1 1/2 inches in diameter. Square off long sides of each log to form a bar.
Sprinkle decorative sugar over the bars and press into the sugar, coating well. Refrigerate, wrapped in plastic wrap, until very firm, at least 2 hours.