Cranberry Pistachio Shortbread Cookies | Christmas Cookies
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RECIPE: 1 stick unsalted butter, soft; 1/3 c. sugar; 1 tsp vanilla bean paste; Â_ tsp cinnamon; pinch salt; 1 c. all purpose flour; Â_ c. dried cranberries; zest of 1 orange; 1 large egg white; Â_ c. finely-chopped pistachios. Beat butter & sugar in stand mixer w/ paddle. Add vanilla, cinnamon, salt, flour, cranberries & zest; beat till smooth dough forms. Roll dough into log & brush w/ egg white. Roll log in pistachios. Chill Â_ hour before slicing into Â_ thick cookies. Transfer to sheet; bake @ 350F 12 min. or till lightly golden.
Hi. I'm Katie Rosenhaus, and today I'm going to show you how to make cranberry pistachio shortbread cookies, a cookie that's perfect for Christmas. And the reason for that is I have the red with my cranberries, and the outside is covered with the green of the pistachios, and it's just a really festive cookie. So I'm starting in my mixer with one stick of softened butter. And you just want to leave your butter on your countertop for about half an hour until it's just soft to the touch, and then you're ready to go.
So we're creaming together butter and a third a cup of sugar. I'm going to start my mixer off on low speed, and then crank it up. And the beauty of this cookie dough is that there are no eggs. So if you have people around who are trying to constantly eat your dough, this is one that's totally safe to eat. So that's it. Really fast. My butter and sugar are combined together. They're nice and smooth. So I'm just going to start adding in some of flavorings. And here's just something that I love adding. It's a little bit of orange zest. So with my microplane I'm just going in and scraping the outside of my orange, and that's going to add a really nice citrus balance to the cranberries. Get that in there. I have my cranberries here. These are dried cranberries.
A little bit of vanilla bean paste, and the reason I use vanilla bean paste is I'm getting all of those little bits of vanilla bean in my cookies, instead of just that flavor of the vanilla extract. A touch of salt, and a baker's pinch is always bigger than a regular pinch, but you'll find that salt in recipes really rounds out the flavor. And a cup of flour. So I'm just going to mix until this dough comes together. Start on low, and beat and beat. OK. So we have our cookie dough. So you can see this color is really already beautiful.
We have the little flecks of orange and red. I'm just going to pull the dough out and pop it right onto a cutting board. Just make sure all the little dry bits are combined. Everything is in. And now you could work with this dough right away, but if you're at home and you have the time, I would recommend just chilling it for about half an hour until it's a little bit more firm, and it will be even easier to work with. But all I'm going to do is roll it out. And you'll see I haven't even floured my countertop. I'm just using my hands to gently roll the dough into a nice log. This is about I would an inch or an inch and a half in diameter. And now for the festive part.
So I have a little egg white with a brush, and I have pistachios that I've ground in the little food processor. Or you can grind them in a big food processor or whatever you have, but until they're nice and finely ground. So I'm going to brush my log with egg white, and this is going to be our glue.
Of course I grabbed the tiniest brush I could possibly find, but if you get desperate just go in with your hand and rub egg white all over the outside of the cookie, and then of course wash your hands afterwards. So that's the glue. Now when I top it with my pistachios, they're just going to stick to the surface. So you can see I'm going to pat them down.
They create this beautiful coating all over. So I'm going to do that to the whole log. So my dough is all coated and ready to go, and I'm just going to take a nice, sharp knife, and here's where I'm just going to cut slices. And if your dough is chilled, it's going to cut even more easily, but don't worry if your shapes are a little irregular. We'll go back in a fix them afterwards. OK. So on my baking sheet, I'm just going to space this a little bit apart from each other, so they'll have some room to grow. Right onto the cookie sheet. So that's it. So I'm just going to bake these at about 350 degrees until they're lightly golden around the edge, about 15 minutes.
And you could see how beautiful they come out. They really puff, and they get nice and round, and you can see all of those little bits of cranberry running through with the pistachios on the outside. So if you want, dust them with a little bit of powdered sugar
Shortbread Cookies Made With Three Ingredients
Shortbread cookies are essentially three ingredients -- flour, sugar and butter. However, even with a three-ingredient recipe, there are still some secrets for success Better Homes and Gardens can share with you!
Watch as our Test Kitchen expert shares a few simple tips for making classic shortbread cookies. The secret is all in how you incorporate the butter -- cut cold butter and blend thoroughly with a pastry blender. This simple shortbread recipe can be rolled out and used with a cookie cutter or for extra flair, roll the dough into balls and press with a cookie stamp.
Better Homes and Gardens adds a festive twist to any get together and has tips and techniques for every type of baker, from pros to novices. Get expert techniques for baking bread, muffins, scones, cookies, cakes, and pies. BHG is the quick and easy way to access decorating and cooking ideas -- all in one spot.
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Old Fashioned Shortbread Cookies Recipe ! - Ultimate Holiday Cookie
Old Fashioned Shortbread Cookies Recipe !
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This is the ultimate cookie for the holidays, my favorite by far. So buttery, so good.
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My Devil's Food Cake Recipe ! - The Chocolate Cake Of All Chocolate Cakes !
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Earl Grey Shortbread
Earl Grey Shortbread Cookies are buttery beyond words! The cookies are speckled with black tea and fragrant with bergamot notes.
This dough molds beautifully, or use the slice-and-bake instructions in the notes of this recipe. The silicone impression mat I used is linked in the blog post and recipe. Be sure to note that when baking molded cookies, the temperature and time is low and slow: 300F for 20-22 minutes.
This recipe yields about a 2 ½- 3 dozen molded cookies. However, if you’re going the slice-and-bake route (instructions in recipe notes) you’ll end up with about 4 dozen. Please note the change in temperature and baking time for the slice-and-bake version.
INGREDIENTS
4 tablespoons Earl Grey tea about 8 teabags
4 cups all-purpose flour plus extra for dusting
1 teaspoon fine grain sea salt
1 1/2 cups confectioners’ sugar
2 cups unsalted butter at room temperature
INSTRUCTIONS
In a large mixing bowl, combine the Earl Grey tea and flour. Whisk together to disperse the tea throughout the flour. Add the salt and confectioners’ sugar. Whisk until well blended.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 30 seconds. Add the dry ingredients and mix on low speed. The dough will slowly form as the beater turns. When the dough is well formed it should not be sticky, and it will be thick and clump on the beater.
Remove the dough to a piece of plastic wrap and pat into a disk. Refrigerate for 10 minutes.
Dust a work surface with flour. Remove the dough from the refrigerator and cut into quarters. Place a quarter on the dusted work surface. Dust the dough and a rolling pin lightly with flour. Roll the piece to a little greater than 1/2-inch thickness. Pick up the dough as you roll to make sure it isn’t sticking to the work surface. If it is, gently prod it loose with a spatula and throw a little more flour underneath it. Lightly re-roll.
Use an art brush (or pastry brush) loaded with flour to liberally flour the silicone impression mold. Turn the mat over and tap out excess flour. Lay the rolled dough over the impression mat and press the dough into the cavities with your fingers. Then, use the rolling pin to roll the dough flat to about 1/4 inch. Flip the mold over onto a parchment sheet and gently peel the mold away from the dough revealing a tablet design. Cut away the excess dough from the edges and transfer the molded piece to the freezer to stiffen completely (about 10 minutes). Meanwhile repeat the molding process with the remaining dough.
Preheat the oven to 300F.
Click the link below and scroll to recipe for baking instructions.
Scottish Shortbread Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Scottish Shortbread Cookies. This recipe for Scottish Shortbreads makes a very fine Christmas cookie with its rich buttery flavor and tender yet crumbly texture. As its' name implies, this cookie is Scottish in origin and is made with just four ingredients, butter, sugar, rice flour (or corn flour/cornstarch), and flour.
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Shortbread Fingers | Waitrose & Partners
These buttery shortbread fingers are so simple to make and make for a perfect afternoon treat.
This classic recipe is delicious as it is, but also benefits from the addition of a little orange zest or lavender (from a jar). You could even dip the shortbread fingers in chocolate once cooled for that extra special finishing touch.
Preparation time: 20 minutes, plus cooling
Cooking time: 1 hour
Makes: 18
Ingredients:
250g salted butter, at room temperature
125g caster sugar, plus 2 tbsp for sprinkling
250g plain flour, plus a pinch for smoothing
100g rice flour
For the full recipe |
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