Nothing says winter like a fir tree heavy with snow, except maybe these shortbread triangles, heavy with cranberries and pistachios. Blanching pistachios in boiling water makes it easy to slip off their brown skins to reveal the bright green nuts underneath. The slightly moist nuts will also stay green longer in the oven, instead of toasting and turning brown before the cookies are fully baked.
- Portion size 45 servings
- Credits : Canadian Living Magazine: November 2013
MethodIn saucepan of boiling water, cook pistachios for 1 minute; drain and rinse under cold water. Using tea towel, rub off skins. In food processor, pulse nuts until coarsely chopped; spread on parchment paper. Set aside.
In bowl, beat together butter, icing sugar, vanilla and almond extract until light and fluffy; mix in flour just until combined. Mix in cranberries. Divide into thirds; roll each into 4 1⁄2-inch (11 cm) long log. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
Using hands, gently shape each wrapped log into triangle. Unwrap and press into nuts, coating all sides and corners evenly. Refrigerate until firm, about 15 minutes.
Make-ahead: Wrap and freeze in airtight container for up to 1 month; thaw for 30 minutes.
Cut into scant 1⁄4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Bake on top and bottom racks in 300 F (150 C) oven, switching and rotating pans halfway through, until edges are golden, 18 to 20 minutes. Let cool on pans on racks.
Tip from the Test Kitchen - This dough is surprisingly easy to shape, but if you can't get sharp corners using your hands, flatten the edges by banging the logs against your work surface.
Nutritional facts per Cookie: about
- Fibre 1 g
- Sodium 29 mg
- Sugars 4 g
- Protein 2 g
- Calories 103.0
- Total fat 7 g
- Potassium 64 mg
- Cholesterol 11 mg
- Saturated fat 3 g
- Total carbohydrate 10 g
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0