Cranberry pistachio cookies is an easy to make delicious and healthy snack for kids and toddlers,made with whole wheat flour and eggless!
Prep Time3hrs
Cook Time15mins
Total Time3hrs15mins
Course: Snack
Cuisine: world
Servings: 20
Calories: 600kcal
Author: Harini
Ingredients
1 1/4cupwhole wheat flour
100grams1/2 cup softened butter
3tablespoonsmilk
1/4cuppistachiosroasted and chopped
1/4cupdried cranberrieschopped
1/8teaspoonsaffron
1vanilla bean pith OR vanilla extract
Instructions
Beat the softened butter very well until creamy. Add sugar,vanilla pith and roasted saffron. Mix well and beat in same direction until light and creamy (takes 3-5 minutes manually)
Add the measured flour and mix well. Add the measured pistachios and cranberries. Mix well.
Add just little milk (not more than 3 tablespoons) to make a dough. The dough will not very soft,just bring it together to shape.
Now shape the dough into a log,circle,or square as desired. Wrap the log and refrigerate for 3 hours (I froze it for 30 minutes)
Preheat oven at 170C for 15 minutes.
While the oven is preheating,prepare a baking sheet by lining it with butter paper. Remove the frozen log and slice into cookies.
Arrange the cookies in the baking sheet and bake for 12-15 minutes. Store pistachio cranberry shortbread airtight and serve as needed.
Notes
1. You can use maida instead of wheat if you want light colored cookies. 2. You can use almonds in place of pistachios 3. Roasting the nut adds a sharp flavor to the cookies 4. Saffron is optional