Cranberry Pistachio Cookies

Sweet golden brown, crunchy, full of crumbling Cranberries and pistachios. Ingredients that impart style luxury.
You mold and cut into slices beautiful, highlighting the rich and immersive content.
Break into the box and made beautiful surprise gift, that will be appreciated.
Make coffee, chocolate or tea, or simply a full glass of milk and enjoy!

work: 20′ time: 8h:20′ easy:

Ingredients (∼20 buscuits)

  • 280g (9.9 oz) flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 160g (5.6 oz) butter, room temperature
  • 180g (6.3 oz) sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp anise seed, optional
  • 100g (3.5 oz) pistachio, unsalted
  • 100g (3.5 oz) dried cranberies
Onto a sheet of parchment paper sift flour with baking powder and the salt.
Leave aside for a while.
In mixer, beat the butter, until becomes white and add sugar little by little, without stopping the blow, until the mixture is fluffy and white.
Throw into the mixture add the egg, beating.
Reduce the mixer speed and add the flour mixture in portions to be mixed well with other ingredients.
We keep by throwing anise seed, the cranberries and pistachio, whole or crushed slightly.
Take the dough from the mixer and place on floured surface.
Divide into 2 equal pieces and using flour mold 2 rolls length 18cm (7.1 in), each track.
Wrap with cling film and refrigerate for 8 hours or overnight.
When we get to bake the rolls from the refrigerator, remove the membrane and with a sharp knife, without teeth, cut cookies into 1 cm (.39 in) thick slices.
Place the slices on a baking sheet cut, spaced, and bake in a preheated oven at 190°C (374°F, Gas:5) in air for 13'-15'. They are ready when golden on the edge.
Touch them on a rack to cool.

Author Zambia G. Sifaki