Sugar-Free Cranberry Pistachio Icebox Cookies
This recipe makes 28 cookies servings
|Per cookie: about||-|
|total fat||4 g|
|sat. fat||2 g|
- Portion size: 28 cookies
Dried cranberries preclude the need for sugar in these tender, biscuitlike cookies, which are also flecked with green pistachios for a festive look.
- 1/2 cup 1/2cupbutter, softened
- 2 tsp 2tspgrated orange rind
- 1 1eggeggs, lightly beaten
- 1 tbsp 1tbsporange juice
- 1 cup 1cupsifted cake and pastry flour
- 1 tsp 1tspbaking powder
- 1 tsp 1tspsugar substitute
- 1/2 cup 1/2cupdried cranberrydried cranberries, chopped
- 1/2 cup 1/2cupunsalted pistachios, chopped
Line 2 rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat butter with orange rind until fluffy; beat in egg and orange juice. In separate bowl, whisk together cake-and-pastry flour, baking powder and sugar substitute; stir into butter mixture to form smooth dough. Mix in chopped cranberries and pistachios.
Turn out dough onto large piece of waxed paper. Using floured hands, form dough into 8-inch (20 cm) long log; flatten sides slightly to shape into square. Wrap in waxed paper and twist ends to seal. Refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 10 minutes.)
Cut dough into 1/4-inch (5 mm) thick slices; place, about 2 inches (5 cm) apart, on prepared pans. Bake in centre of 350°F (180°C) oven until golden, 8 to 10 minutes. Let cool for 5 minutes on baking sheets. Transfer to racks to let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 2 weeks.)
Source : Canadian Living Magazine: December 2003