Recipe: Orange Cranberry Pistachio Shortbread Cookies
Gluten Free Orange Cranberry Pistachio Shortbread Cookies
1/2 C Pistachios
3/4 C Miyokos Vegan Butter
3/4 C Sugar
Zest of 1 Orange
1 tsp Vanilla
2 C GF 1-to-1 Flour (I use Bob’s Red Mill)
1 C Dried Cranberries/Craisins, roughly chopped
1 Tbsp Water
1 Large Egg
Place pistachios in a food processor. Process until it forms a thick paste, about 5 minutes. It will not be as loose as peanut butter.
Add the pistachio paste, butter and sugar to the bowl of an electric mixer. Beat on medium speed about 3 minutes, until well incorporated. Add the vanilla and orange zest. Beat about 30 seconds. Turn the mixer to low and slowly add the flour and then the 1 Tbsp water. The dough will be a bit dry. Add the Craisins in. You may need to dive in with your hands for the final mix. Squish all the dough together into a ball. Place on to a sheet of wax paper. Form the dough into a log about 15 inches long. Place in the refrigerator at least 2 hours or overnight.
Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.
Remove the dough from the refrigerator. Beat the egg in a small bowl. (Note: if you want to make this recipe vegan, you can use non-dairy milk in place of the egg). Brush the egg wash over the outside of the dough log. Cover the outside with the coarse sugar. The egg wash will help the sugar stick. Quickly cut the dough into slices about 1/4” thick.
Place cut rounds onto baking sheet leaving about 1 inch in between. The cookies will not spread much.
Bake in preheated oven for 10-12 minutes. Remove from oven and cool on sheet for 2 minutes. Remove to wire rack to cool completely.
Makes about 30 cookies.