Pistachio Sour Cherry Rectangles
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This recipe makes 70 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 4343 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 5 g5g carb |
| fibre | 00 fibre |
| chol | 8 mg8mg chol |
| sodium | 9 mg9mg sodium |
| potassium | 15 mg15mg potassium |
| % RDI: | - |
| iron | 11 iron |
| vit A | 22 vit A |
| folate | 33 folate |
- Preparation time: 10 minutes Chill: 1 hour
- Total time : 14 minutes
Ingredients
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1 tsp finely grated lemon rind 1 tsp finely grated lemon rind
- 2/4 cup unsalted butter , softened2/4 cup unsalted butter, softened
- 1 egg yolk 1 egg yolk
- 2 tsp lemon juice 2 tsp lemon juice
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 1/4 tsp salt 1/4 tsp salt
- 1/2 cup chopped shelled pistachio nuts 1/2 cup chopped shelled pistachio nuts
- 1/3 cup chopped dried sour cherries 1/3 cup chopped dried sour cherries
- 3 tbsp turbinado sugar 3 tbsp turbinado sugar or coarse sugar
Preparation
In small bowl, rub granulated sugar with lemon rind.
In bowl, beat butter with lemon sugar until light and fluffy; beat in egg yolk and lemon juice. Mix in flour and salt to form smooth dough. Mix in pistachios and cherries. Divide in half. Form each into 9-inch (23 cm) log; flatten sides to form into long 1-1/2- x 1-inch (4 x 2.5 cm) rectangle.
Spread turbinado sugar over waxed paper. Press sides of both rectangles into sugar to adhere. Wrap each and refrigerate until firm, about 1 hour.
Cut each into 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets.
Bake in 325°F (160°C) oven until edges are golden, about 14 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool completely.
In bowl, beat butter with lemon sugar until light and fluffy; beat in egg yolk and lemon juice. Mix in flour and salt to form smooth dough. Mix in pistachios and cherries. Divide in half. Form each into 9-inch (23 cm) log; flatten sides to form into long 1-1/2- x 1-inch (4 x 2.5 cm) rectangle.
Spread turbinado sugar over waxed paper. Press sides of both rectangles into sugar to adhere. Wrap each and refrigerate until firm, about 1 hour.
Cut each into 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets.
Bake in 325°F (160°C) oven until edges are golden, about 14 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool completely.
Source : Canadian Living Holiday Cookbook: Fall 2010
- Keywords : Christmas; Snacks; Sugar; Butter; Eggs; Flour; Pistachios; Cherries; Bake; Lemon juice; 100 calories;
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