Holiday baking season is underway, and we’re excited to share 12 of our favourite submissions from our annual Cityline Holiday Cookie Swap to add to your repertoire! Take a look at one of our top recipes: Jenness M. from Winnipeg, MB’s Cranberry & pistachio shortbread!
Happy holidays, and happy baking!
Cranberry & pistachio shortbread
Ingredients:
- 1 cup unsalted butter
- 1/2 cup icing sugar
- 1 tsp vanilla
- 1 3/4 cups flour
- 1/4 tsp salt
- 1/2 cup dried cranberries
- 1/2 cup shelled pistachios, coarsely chopped
- Icing sugar for dusting
Method:
Preheat oven to 300F.
In a large bowl using a wooden spoon, stir butter with sugar until smooth. Stir in vanilla, then gradually stir in flour and salt until evenly mixed. Stir in cranberries and nuts.
Drop dough by heaping teaspoonfuls onto an ungreased baking sheet about 2 inches apart. Press down lightly with your finger to produce a chunky cookie. Sprinkle with more cranberries and nuts if you like and press into dough.
Bake in centre of oven until lightly golden, 20-25 minutes. Remove from oven, let stand 10 minutes. Just before serving dust with icing sugar.
Submitted by Jenness M.
Winnipeg, MB