Cranberry Pistachio Shortbread Cookies
Food Ingredients:
1 1/4 cups Earth Balance (Yep. You read that correctly. These are not low fat.) 1 cup powdered sugar, sifted 2 1/4 cups flour (This is an occasion to break out the white flour) 6 ounces dried cranberries, chopped finely 1/2 cup roasted, salted pistachios, chopped finely 2 tablespoons lime zest, chopped finely Sugar, for topping cookies
Recipe preparation:
1 Preheat oven to 350 F. 2 Prepare a baking sheet or two with oil or parchment paper. 3 Using a mixer, cream together the Earth Balance and sugar. 4 Slowly add in the flour until a dough forms. 5 Stir in the cranberries, pistachios, and zest. 6 If the dough is slightly too dry, add a bit of lime juice or water (by the DROP!). 7 Pinch off about a tablespoon of dough and roll it into a ball. 8 Press the dough flat with a greased drinking glass or jar that is dipped in sugar or your hand. 9 Bake 11-12 minutes. The tops will look a bit dry when they are ready. 10 Remove from baking sheet, cool and eat!
Recipe source: Foodista recipe
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