Cookies with pistachios and dried cranberries

 

We need:
300 g flour
0.5 tsp salt
220g butter
2/3 cup sugar
a few drops of vanilla extract (you can substitute 1 teaspoon vanilla sugar without the slides)
1 cup peeled pistachios
1 cup of dried cranberries

Cooking method:    

Pistachios must be cleaned from the shell and peel (if any). After that pistachios and cranberries should be cut quite large.

Now proceed to the test. Softened butter, good rub with the sugar until fluffy. Add a few drops of vanilla extract (if you replace the vanilla sugar, it is better to pour into flour).
The oil-sugar mixture sift the flour and add salt. When the flour is almost united with butter, pour them cranberries and pistachios. Very carefully stir to evenly distribute everything. In any case, the dough will crumbly.

We spread all the dough on the table and divide it into two parts. Each port on a sheet of parchment paper and sculpt (namely, because the dough fray like wet sand) sausage. Note that for such a sausage with a diameter of about 5-6 cm need a fairly broad leaf, not less than 40 cm, and even more is better. Sausages gently but tightly wrapped in paper, turn off the ends like a candy and send in the refrigerator no less than 2 hours.

After 2 hours, turn the oven at 160 degrees. Baking was covered with baking paper. We reach the frozen «candy», expand our sausages and cut with a sharp knife on shaybochki width of 7-10 mm (hold the dough by hand while cutting).

We spread them on a baking sheet and bake in preheated oven for about 15 minutes. Peklo 7 minutes in the top-bottom, then turn convection. Those who do not — do not take just over 10 minutes, start to glance at the cookies as soon as it begins to brown very slightly — immediately remove, and then desiccate

The finished cookies Let cool on a lattice. Store in an airtight can bowl for 2 weeks.
Exit — 44-48 pieces.

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