Sugar-Free Cranberry Pistachio Icebox Cookies
3 people added this to their Recipe Box
Dried cranberries preclude the need for sugar in these tender, biscuitlike cookies, which are also flecked with green pistachios for a festive look.
Servings: 28 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 65 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 5 g |
| fibre | trace |
| chol | 17 mg |
| sodium | 45 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 4% |
| vit C | 2% |
| folate | 3% |
Suggested Recipes
-
1/2 cup (125 mL) butter, softened
2 tsp (10 mL) grated orange rind
1 egg, lightly beaten
1 tbsp (15 mL) orange juice
1 cup (250 mL) sifted cake-and-pastry flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) sugar substitute
1/2 cup (125 mL) dried cranberries, chopped
1/2 cup (125 mL) unsalted pistachios, chopped
Preparation:
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.)
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.)
Tags:
Grains; Fruits; Nuts; Cheese/Other Dairy; Eggs; Christmas; Freeze or Refrigerate; Bake; Make-Ahead; Cookies-Bars-Squares;
Source
Canadian Living Magazine: December 2003
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »