Cranberry Pistachio Shortbread Cookies
By: Liz Mcmann
Published: Wednesday, December 23, 2009 - 2:16am

Ingredients




1 1/4 cups Earth Balance (Yep. You read that correctly. These are not low fat.)
1 cup powdered sugar, sifted
2 1/4 cups flour (This is an occasion to break out the white flour)
6 ounces dried cranberries, chopped finely
1/2 cup roasted, salted pistachios, chopped finely
2 tablespoons lime zest, chopped finely
Sugar, for topping cookies

Preparation

1 Preheat oven to 350 F. 2 Prepare a baking sheet or two with oil or parchment paper. 3 Using a mixer, cream together the Earth Balance and sugar. 4 Slowly add in the flour until a dough forms. 5 Stir in the cranberries, pistachios, and zest. 6 If the dough is slightly too dry, add a bit of lime juice or water (by the DROP!). 7 Pinch off about a tablespoon of dough and roll it into a ball. 8 Press the dough flat with a greased drinking glass or jar that is dipped in sugar or your hand. 9 Bake 11-12 minutes. The tops will look a bit dry when they are ready. 10 Remove from baking sheet, cool and eat!

About


Ever since I saw the ad in the Star Tribune about the holiday cookie contest, I was pumped to enter. I knew I wanted to use a variation of a cookie my mom and I made when she last visited. It's a cranberry shortbread that is absolutely divine. I know I personally ate an entire batch of these. Luckily I had my mom and party guests to eat the other 2 batches we made!
I couldn't decide whether I wanted to add lime zest or pistachios to them to make them more festive (and flavorful) for the holidays...So I baked both versions. Since everyone who tasted them couldn't decide which was better, I decided that the final recipe would have pistachios, cranberries, and lime zest. I set up a plate of them and even garnished them to look all pretty for my entry photograph...
I swear that the deadline said Nov. 5.
But I missed it by a whole week! I can't believe it! They're so damn good that I really thought I might win. I suppose I can still enter these cookies next year. Anyways, I suppose I'll give you all the recipe and console myself by eating too many of them.

Comments:
Helen Pitlick

Woohoo- vegan shortbread! I'm really intrigued by the combination of cranberry, pistachio and lime: tart, salty, zesty. Mmm...
Elizabeth

SIMPLY DELICIOUS! I saw this recipe and just knew I had to make them for my neighbor as a Christmas gift since she loves shortbread. YUM and easy. I normally do not care for shortbread but these were awesome. I ate enough dough during mixing steps and baking times too!! My non-vegan hubby liked them too and that's not easy to do. I will definitely make these again and again. Thanks Liz.