Cranberry Pistachio Shortbread Cookies The Dancing Deer Bakery Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PISTACHIO & CRANBERRY COOKIES



Pistachio & cranberry cookies image

These crunchy, fruit & nut biscuits are sure to be a family favourite - make ahead and freeze, or wrap up for the perfect homemade gift

Provided by Good Food team

Categories     Snack, Treat

Time 30m

Yield Makes 22

Number Of Ingredients 6

175g butter , softened
85g golden caster sugar
½ tsp vanilla extract
225g plain flour
75g pistachios
75g dried cranberries

Steps:

  • Mix the butter, sugar and vanilla extract with a wooden spoon. stir in the flour, then tip in the pistachios and cranberries - you might need to get your hands in at this stage to bring the mix together as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr or freeze for up to 3 months.
  • Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 mins. Cool completely on the tray.

Nutrition Facts : Calories 140 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium

PISTACHIO CRANBERRY SHORTBREAD COOKIES



Pistachio Cranberry Shortbread Cookies image

Pistachio Cranberry Shortbread Cookies are easy, buttery cookies filled with dried cranberries, crunchy pistachios, and orange zest. Perfect holiday cookies!

Provided by Sabrina Snyder

Categories     Dessert

Time 3h25m

Number Of Ingredients 8

1 cup unsalted butter (, softened)
2/3 cup sugar
2 teaspoons orange zest
2 1/3 cups flour
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 cup shelled pistachio nuts (, chopped)
3/4 cup dried cranberries

Steps:

  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • Cream the butter and sugar in a stand mixer on medium speed until light and fluffy.
  • Sift together flour, cinnamon and salt then add gradually into the stand mixer on low speed until just combined.
  • Add in the pistachios, cranberries and orange zest and mix for just 5 seconds until combined.
  • Separate the dough into two balls and roll into logs.
  • Wrap each piece of dough with saran wrap and freeze for 3 hours.
  • Cut cookies 1/2" thick and bake for 12-15 minutes or until just golden.

Nutrition Facts : Calories 116 kcal, Carbohydrate 13 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 33 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

CRANBERRY PISTACHIO SHORTBREAD



Cranberry Pistachio Shortbread image

The Bread Farm, in the tiny town of Edison, Wa, not only makes great Artisanal Breads, but fabulous shortbread too. I adapted a recipe from the web to try and match theirs. Does not include chill time

Provided by momaphet

Categories     Dessert

Time 30m

Yield 4 dozen

Number Of Ingredients 9

2 1/3 cups all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 cup butter, room temperature (see note)
2/3 cup granulated sugar
1 teaspoon lemon zest
1 teaspoon pure vanilla extract
1 cup unsalted pistachios, coarsely chopped
1 cup dried cranberries, coarsely chopped

Steps:

  • In a large bowl whisk the flour with the salt and cinnamon.
  • In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 - 2 minutes). Add the sugar and beat until smooth and creamy (about 3 minutes). Beat in the zest and vanilla extract. Gently stir in the flour mixture just until incorporated. Fold in the chopped pistachios and dried cranberries. (Make sure that the nuts and cranberries are evenly distributed throughout the dough.).
  • Divide the dough in half. Place each half of dough on the center of a 14 inch (35 cm) length of parchment or wax paper (plastic wrap will work too). Smooth and shape the dough into an evenly shaped rectangle that is about 10 inches (25 cm) long and 2 inches (5 cm) wide. Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator to chill for at least two hours, or up to three days. (The logs can also be frozen for about two months. If freezing, it is best to defrost the logs in the refrigerator overnight before slicing and baking.).
  • Preheat oven to 325 degrees F (160 degrees C) with the rack in the center of the oven. Line two baking sheets with parchment paper.
  • Using a thin bladed knife, slice the logs into ¼ to ½ inch (.5 to 1 cm) thick cookies. If dough is too hard to slice you may need to let the log set our for 5 minutes. Place the cookies on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
  • Bake for about 15 - 18 minutes, or until the cookies are just beginning to brown around the edges. Remove from oven and cool on a wire rack. Check at 12 minutes - the type of pan you use can really make a big difference in cooking time.
  • Note. The original recipe calls for unsalted butter, I prefer my shortbread with salted butter, so try it either way.

CRANBERRY PISTACHIO SHORTBREAD COOKIES RECIPE



Cranberry Pistachio Shortbread Cookies Recipe image

Tender, light and crispy these cranberry pistachio shortbread cookies will be a sure hit with your family and friends.

Provided by Madhuram

Categories     Cookies

Yield 60 Cookies

Number Of Ingredients 14

1 and 1/2 cups butter, softened
1/2 cup white sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
3 cups whole wheat pastry flour
1/2 teaspoon salt
1 cup dried cranberries
1 cup pistachios, toasted
butter - solidified coconut oil or vegan butter substitute for vegans
maple syrup - honey
vanilla extract - maple extract
whole wheat pastry flour - white whole wheat flour or all-purpose flour
dried cranberries - any other dried fruit of your choice
pistachio - any nuts of your choice

Steps:

  • Cream together the butter, sugar, maple syrup and vanilla extract using an electric beater.
  • Add flour one cup at a time and the salt, mixing well after each cup is added. Do not use the beater for this, just mix it with a wooden spoon or spatula. Beating it with a hand held mixer might result it tough cookies.
  • Stir in the cranberries and pistachios.
  • Shape dough into two logs, each log about 10 inches long. Wrap it tightly with parchment paper or plastic wrap and chill it in the refrigerator for at least 2 hours. I chilled mine overnight.
  • Preheat oven to 350F/180C for 15 minutes. Line baking sheet(s) with parchment paper. Cut each log into 1/4-1/2 inch slices and arrange on the baking sheet(s).
  • Bake for about 18-20 minutes, or until lightly browned. I took out mine just after 18 minutes.
  • Cool the sheets on a wire rack and let it be for 5 minutes. After that remove the cookies off the pan and let it cool completely on the wire rack before storing it in an air-tight container.

Nutrition Facts : Calories 84.5 Total Fat

CRANBERRY PISTACHIO SHORTBREAD COOKIES - THE DANCING DEER BAKERY



Cranberry Pistachio Shortbread Cookies - the Dancing Deer Bakery image

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.

Provided by swissms

Categories     Dessert

Time 25m

Yield 24-48 cookies, 24 serving(s)

Number Of Ingredients 7

2 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
5/8 cup unsalted butter
2/3 cup sugar
1 egg
2 -4 tablespoons chopped dried cranberries (to taste)
2 -4 tablespoons coarsely chopped pistachios (to taste)

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 325°F.
  • 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.

Nutrition Facts : Calories 108.7, Fat 5.4, SaturatedFat 3.1, Cholesterol 21.5, Sodium 40.1, Carbohydrate 13.8, Fiber 0.4, Sugar 5.7, Protein 1.5

PISTACHIO CRANBERRY ICEBOX COOKIES



Pistachio Cranberry Icebox Cookies image

Categories     Cookies     Mixer     Fruit     Nut     Dessert     Bake     Freeze/Chill     Christmas     Cranberry     Pistachio     Fall     Winter     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 3 dozen cookies

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/4 cup plus 2 tablespoons granulated sugar
1/2 teaspoon finely grated fresh orange zest
1/2 cup shelled pistachios (2 1/4 oz; not dyed red)
1/3 cup dried cranberries (1 1/4 oz)
1 large egg, lightly beaten
1/4 cup decorative sugar (preferably coarse)
Special Equipment
parchment paper

Steps:

  • Make dough:
  • Stir together flour, cinnamon, and salt in a bowl.
  • Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours.
  • Slice and bake cookies:
  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
  • Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well.
  • Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets.
  • Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely.

More about "cranberry pistachio shortbread cookies the dancing deer bakery recipes"

CRANBERRY AND PISTACHIO SHORTBREAD COOKIES - BAKES BY ...
cranberry-and-pistachio-shortbread-cookies-bakes-by image
2018-11-05 Instructions. Preheat the oven to 350 degrees F. Toast the pistachios for about 10 minutes until slightly brown. Remove from the oven …
From bakesbybrownsugar.com
4.4/5 (48)
Total Time 1 hr 20 mins
Category Dessert
Calories 177 per serving
  • Toast the pistachios for about 10 minutes until slightly brown. Remove from the oven and chop them.
  • Place the cranberries in a food processor and pulse until cranberries are chopped into small pieces. I use a mini-food processor and pulse about 10-15 times. Chopping them in the food processor helps ensure better distribution throughout the dough. You can also chop them by hand.
  • Place the butter, sugar and salt in the bowl of a stand mixer with the paddle attachment and mix on medium speed until the mixture is smooth, about 2 minutes. Stop the mixer, scrape down the bowl and add all the flour at once. Turn the mixer to low speed and mix until all the flour is just combined. The dough will be crumbly at this point. Increase the mixer speed to medium and mix until the dough has completely come together. Add the pistachios and the cranberries and mix on low speed until they are well combined into the dough.


CRANBERRY PISTACHIO SHORTBREAD COOKIES - KITCHEN FAIRY
cranberry-pistachio-shortbread-cookies-kitchen-fairy image
2017-12-22 Instructions. In a large mixing bowl, using a spatula, cream together the butter, icing sugar, vanilla and orange zest until smooth and creamy. Add …
From kitchenfairy.ca
Reviews 3
Estimated Reading Time 3 mins


CRANBERRY SHORTBREAD COOKIES | OCEAN SPRAY®
cranberry-shortbread-cookies-ocean-spray image
Preheat oven to 325°F. Cream butter and sugar until light and fluffy. Mix in the flour, a little at a time, until combined. Stir in dried cranberries. Cookies can be …
From oceanspray.com
Servings 6
Category Desserts And Snacks


CRANBERRY PISTACHIO SHORTBREAD COOKIES - EASY CHRISTMAS …
cranberry-pistachio-shortbread-cookies-easy-christmas image
2016-12-16 Instructions: Pulse the cranberries a couple of times in a food processor and transfer to a medium bowl. Repeat the process with the …
From thehappierhomemaker.com
5/5 (3)
Total Time 24 mins
Category Dessert
Calories 50 per serving


ORANGE CRANBERRY PISTACHIO SHORTBREAD COOKIES
orange-cranberry-pistachio-shortbread-cookies image
2015-12-11 Refrigerate for 1 hour or up to 3 days. Slice Orange Cranberry Pistachio Shortbread Cookies 1/4" thick and place on a silpat or parchment …
From serenabakessimplyfromscratch.com
5/5 (4)
Servings 28
Cuisine American
Total Time 28 mins


CRANBERRY PISTACHIO SHORTBREADS RECIPE ... - JOYOFBAKING.COM
cranberry-pistachio-shortbreads-recipe-joyofbakingcom image
Using a sharp knife, slice the logs into 1/4 - 1/3 inch (.5 cm) thick cookies. Place the cookies on the prepared baking sheet, spacing about 2 inches (5 cm) apart. Bake for about 15 - 20 minutes, or until the cookies are just beginning to brown …
From joyofbaking.com


CRANBERRY PISTACHIO SHORTBREAD COOKIES - DOMESTICALLY SPEAKING
2021-11-01 Instructions. Preheat oven to 325 F. Line two cookie sheets with parchment paper. Pulse the cranberries a couple of times in a food processor and transfer to a bowl. Now …
From domestically-speaking.com
4.2/5 (4)
Total Time 1 hr 30 mins
Category Dessert, Snack
  • Now. to the same food processor, add the flour, sugar, salt and give it a 2 or 3 pulses till nicely mixed.


SLICE AND BAKE CRANBERRY PISTACHIO COOKIES RECIPE | YUMMLY
Pistachio Kiss Pudding Cookies Print Recipe Makes about 36 cookies 1 pouch (1 lb, 1.5 oz.) sugar cookie mix 1 box ( 3.4 oz.) pistachio instant pudding mix 2 tablespoons flour 1/2 cup unsalted butter, melted and cooled 2 large eggs 2 drops green food coloring (optional) chopped nuts (I have used…
From pinterest.com
4/5 (2)
Estimated Reading Time 4 mins
Servings 24


GINGER CRANBERRY PISTACHIO SHORTBREAD COOKIES
2017-11-28 Preheat oven to 325 F and line a cookie sheet with parchment paper. In a large bowl, combine flour, sugar, and salt. Add flour mixture, butter, and ginger to a food processor or blender and pulse until all ingredients are combined. Add in almond extract, vanilla, and cranberry juice and pulse until mixture is crumbly. Be sure not to overmix.
From beautifuleatsandthings.com
5/5 (1)
Estimated Reading Time 3 mins
Servings 24


CRANBERRY PISTACHIO VEGAN SHORTBREAD COOKIES (PALEO) - THE ...
2021-05-10 Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper. Slice dough into 1/4-inch to 1/2-inch rounds using a sharp knife. Place dough rounds on the parchment-lined baking sheet. Bake 10 to 15 minutes, or until cookies are golden-brown around the edges.
From theroastedroot.net
4/5 (6)
Category Dessert
Cuisine American
Total Time 30 mins


CRANBERRY PISTACHIO WHITE CHOCOLATE SHORTBREAD
2020-12-23 Whisk together the flour and salt in a bowl and set aside. Using a stand mixer, cream the butter and sugar until light and creamy, about 3 minutes. Add the vanilla. Add the dry ingredients and stir till just mixed. Fold in the pistachios, cranberries, and white chocolate into the dough until well distributed.
From thatskinnychickcanbake.com
4.4/5 (9)
Total Time 40 mins
Category Cookies
Calories 208 per serving


CRANBERRYPISTACHIOSHORTBREADCOOKIESTHEDANCINGDEERBAKERY ...
CRANBERRY PISTACHIO SHORTBREAD. The Bread Farm, in the tiny town of Edison, Wa, not only makes great Artisanal Breads, but fabulous shortbread too. I adapted a recipe from the web to try and match theirs. Does not include chill time . Recipe From food.com. Provided by momaphet. Time 30m. Yield 4 dozen. Steps: In a large bowl whisk the flour with the salt and …
From tfrecipes.com


CRANBERRY PISTACHIO SHORTBREAD COOKIES | RECIPE ...
Dec 29, 2017 - These buttery vanilla shortbread cookies have a hint of orange zest, chewy dried cranberries, and crunchy pistachios. Just seven ingredients are needed! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.ca


CRANBERRY PISTACHIO COOKIES RECIPE - EASY RECIPES
Nov 24, 2017 - Cranberry Pistachio Shortbread Cookies Recipe - A festive holiday cookie recipe with the perfect combination of sweet cranberry with salty pistachios. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From recipegoulash.com


CRANBERRY PISTACHIO SHORTBREAD COOKIES | RECIPE ...
Dec 21, 2020 - These buttery vanilla shortbread cookies have a hint of orange zest, chewy dried cranberries, and crunchy pistachios. Just seven ingredients are needed!
From pinterest.ca


CRANBERRY PISTACHIO SHORTBREAD COOKIES - FARE AT FIFTY
2020-12-23 I love shortbread cookies, I mean who doesn’t right? That buttery flavor that melts in your mouth, always makes you come back for seconds or thirds. Made with cranberry and pistachios, this is a very festive cookie. You are definitely covering all your bases with the red and green. And why not add a Christmas cookie cutter to the mix, WIN WIN!
From fareatfifty.com


CRANBERRY PISTACHIO SHORTBREAD COOKIE RECIPE - ALL ...
More useful information about recipes and cooking tips at Cranberry Pistachio Shortbread Cookie Recipe ... Cranberry Pistachio Shortbread Cookies - the Dancing Deer ... best www.food.com. DIRECTIONS. 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 … 277 …
From therecipes.info


CRANBERRY PISTACHIO SHORTBREAD COOKIES THE DANCING DEER ...
Steps: Preheat the oven to 300 degrees F (150 degrees C). In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg …
From tfrecipes.com


CRANBERRY PISTACHIO SHORTBREAD COOKIES | RECIPE ...
May 2, 2018 - Cranberry Pistachio Shortbread Cookies are buttery, crumbly and perfect for the holidays. Filled with tart cranberries and crunchy pistachios.
From pinterest.co.uk


CRANBERRY COOKIE RECIPES | ALLRECIPES
Cranberry Pistachio Biscotti. Rating: 4.81 stars. 1774. The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe. By Gerry Meyer. Cranberry Orange Cookies.
From allrecipes.com


Related Search