Fruit & Nut Cookies (Pistachio-Cranberry Shortbread Cookies)

Recipe by Cook's Hideout

Blogging Marathon# 36: Week 1/ Day 1 Theme: Cookies Dish: Fruit & Nut Cookies (Pistachio-Cranberry Cookies) Here's Wishing everyone a very Happy, healthy & prosperous New Year 2014. Our blogging marathon group is back again in the new year with BM# 36. To start the new year on a sweet note, I'm making some cookies for the first week of the marathon. I wanted to post a savory cookie too, but posted this baked mathri last week/ year itself.

Ingredients

• (1.25l) fish stock (Confectioners)
• (1.25l) fish stock (- at room temperature)
• (1.25l) fish stock
• 1 tsp vanilla extract
• 1 cups all purpose flour
• (1.25l) fish stock (Shelled - chopped (or use any other nut of choice))
• (1.25l) fish stock (- (or other favorite dry fruit or a mix))

Method

1. Beat sugar, butter, salt and vanilla in a stand mixer (using the paddle attachment) or using a hand mixer until light and fluffy.
2. Add flour, pistachios and cranberries, stir until combined
3. Divide the dough in half and shape into a log; square, triangle or round.
4. Roll the log in plastic wrap and then in foil, freeze for at least 1 hour or up to 3 months.
5. When ready to bake, preheat the oven to 300°F. Lightly grease 2 baking pans or line them with parchment paper.
6. Remove the cookie logs from the freezer and set them aside for a few minutes to soften a little bit. Then slice them into ¼" thick pieces.
7. Place them on the prepared baking sheet and bake for 25~35 minutes or until they feel firm. They will not brown much, baking longer at a lower temperature prevent them from darkening.
8. Remove the cookies from the oven and place them a cooling rack to cool completely. Store them in an airtight container.

View the recipe instructions at Cook's Hideout