Saturday, December 18, 2010

New Christmas Cookie Recipe

It's been ages since I posted a Christmas cookie recipe (over three years, to be precise), so I'm thrilled to have found a new one to share with you.  I don't know where I got it - looks like somewhere online, either the Portland Press Herald or the Salt Lake Tribune or some food blog/site that I visit occasionally - but I love it because it's easy and very tasty and gorgeously colored and Mr. Mouse doesn't like them* so I don't have to share.  So if this is your recipe, THANK YOU!  I've made three batches thus far (it makes small batches, btw) and we still have a week to go for Christmas.

Pistachio-Cranberry Cookie Sticks

3/4 cup whole pistachios (shelled)
1 cup + 2 Tbsp. all purpose flour
2/3 cup sugar
1/4 tsp. salt
6 Tbsp. unsalted butter, cut into chunks
2 Tbsp. water
1 tsp. vanilla extract
1/8 tsp. almond extract (optional)
1/3 cup chopped dried cranberries (or dried cherries)

Combine the pistachios, flour, sugar and salt in a food processor and pulse until it is a fine meal.  Add the butter and pulse until the dough looks crumbly.  Combine the water, vanilla and almond extract and add it to the food processor, pulsing until it just looks damp.  Add the dried cranberries and pulse until evenly distributed.

On a piece of parchment paper, roll out the dough into a 6x9 inch rectangle that's a 1/2-inch thick.  Refrigerate for 2 hours or overnight.

Preheat over to 350.  Using a pizza cutter or long knife, cut 3/8-inch thick slices and place them on parchment-lined cookie sheets, about 1 inch apart.  Bake 12-14 minutes, until golden at the edges.  Don't overbake as they will continue to firm as they cool.

* Mr. Mouse is not being deprived.  Just today I made him a whole batch of Giant Ginger Cookies.

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