Christmas shortbread
Ingredients:
1/2 cup shelled pistachios
1/4 cup granulated sugar
1 cup all-purpose flour
1/8 tsp baking soda
Pinch salt
1/2 cup chilled unsalted butter, cubed
1/2 cup dried cranberries
3 oz melted white chocolate
1 tbsp whipping cream
1 tsp vanilla
Cooking instructions:
Preheat oven to 325°. Line baking sheets with parchment paper. Pulse pistachios and sugar together in a food processor until nuts are finely chopped. Combine flour, baking soda and salt in a bowl and blend with pistachio-sugar mixture in food processor.
Add butter to food processor and process until mixture resembles coarse meal. Add cranberries, chocolate, whipping cream and vanilla and pulse until moist clumps form.
Gather dough into a ball and flatten. Sprinkle counter and rolling pin with a little flour and roll out dough to 1/8-inch thickness. Cut out cookies using a 2-inch round cookie cutter. Transfer cookies to prepared baking sheets, allowing space for dough to expand. Continue until all of the dough is used.
Chill unbaked cookies in freezer for 15 minutes, then bake on centre rack of preheated oven for 10 to 12 minutes. Cool and serve. Cookies will keep packed in an airtight container for a few days.
Read more in Recipes and From Scratch
0 Comment