Cranberry Pistachio Shortbread Cookies The Dancing Deer Bakery
I have not tried this recipe but i love the cookies from the dancing deer bakery. published in the boston globe. this is not a traditional scottish shortbread cookie dough, but a versatile, crunchy sweet cookie that can be flavored with a variety of natural oils and your favorite combination of mix -ins. The article did not state quantity of cookies the recipe yields.
Steps
In a small bowl , combine the flour and salt and stir together with a fork until blended.
Set aside.
Using an electric mixer , combine the butter and sugar , and beat until just blended , 1-2 minutes.
Add the egg and beat until blended about 1 minute more.
Add the flour mixture , and on low-speed , beat until the mixture just begins to form a sticky dough , about 1 minute more.
Turn out onto a floured surface , and gently pat together to form a dense ball of dough.
Add cranberries and pistachios and knead gently until evenly combined , and shape into a flat round disk.
Wrap tightly with plastic wrap and chill for at least 2 hours.
Position rack in the center of the oven and preheat to 325f.
On a lightly floured surface , roll cookies out to about 1 / 8 thick , and cut to desired shape.
Transfer to a heavy - duty cookie sheet and bake until just golden around the edges , 15-18 minutes.
Ingredients
unbleached all-purpose flour, kosher salt, unsalted butter, sugar, egg, dried cranberries, pistachios