Cranberry Pistachio Shortbread Cookies
Summery Half Christmas Inspiration with Shortbread
These cookies are in no way healthy because of the amount of butter that is in the batter! But if your going to have a cheat treat, why not make it a deliciously buttery one! I had my first shortbread experience when my mom would take us kids, and make a stop at Barney’s Coffee in the mall before we began our shopping adventures. She would let us pick a treat from the trattoria case every once in a while. My siblings would always pick the colorful sugary crystal sticks. I on the other hand would go back and forth between biscotti and shortbread cookies! I mean the way the shortbread cookies melt in your mouth! My siblings didn’t know what they were missing.
I have made shortbread before, but because it was half Christmas (June 25) this time I added pistachios (for the green color and amazing flavor) and dried cranberries (for the red color). How festive am I?! What makes my shortbread cookies a little more different, is that I use almond flour and oat flour instead of regular flour. They turned out to be so beautiful and delicious!
Ingredients
1 1/2 cup almond flour
1 cup oat flour
3/4 cup powdered sugar
1 tsp baking powder
1 cup softened unsalted butter
1/2 tsp salt
1/4 cup of dried cranberries (roughly chopped)
1/4 cup pistachios (roughly shopped)
Directions
Combine the flour, baking powder, cranberries, pistachios, and salt in a bowl, or ideally in your standing mixer. Add the softened butter, and mix well until the batter is smooth. If you don’t have a standing mixer ( like me in my little Japanese kitchen) melt the butter and mix it in by hand with a hand whisk. Then, wet your hands with water and ball the dough and place on a greased cookie sheet. Place the cookie sheet in the freezer for about a hour.
When your cookies are ready to bake, preheat your oven for 325. Bake the cookies for about 18-20 minuets until your cookies are a beautiful golden brown. Space them about an inch apart because they will expand.
They need to cool completely before you move them, about 5 mins.
Because it was half Christmas, I made a little bit of a glaze with powdered sugar and water and added some silver sprinkles to add a festive flare!
