Thursday, March 18, 2010

Shortbread Biscuits with Cranberries & Pistachios

These are wonderful little biscuits, perfect with a cup of tea, coffee, or milk.  I've had fun playing around with the shortbread recipe and trying different pans and ingredients to bake up these tasty treats.  If you like a cookie that lasts, has a great crunch, and you can add just about anything to change the flavor...shortbread fits the bill.

In a food processor and using the metal blade, add dry ingredients:

1 1/2 cups flour
1/2 cup rice flour
1 cup confectioners' sugar
1/4 tsp. salt

Pulse several times to combine.  Add:

18T cold unsalted butter, cut into pieces
2 tsp. pure vanilla flavoring

Pulse again until the dough comes together, then, add:

1/4 cup dried cranberries
1/4 cup chopped pistachios

Pulse again to incorporate into the dough, but don't over mix.  At this point, chill dough about 30 minutes.  Meanwhile, preheat oven to 355F-degrees.  Remove dough from refrigerator and form into balls a little bigger than 1 heaping tablespoon.
Use a glass, dipped into sugar (or a baker's press) to flatten the cookies, being careful not to "crack" the outside edges.  Bake 10-12 minutes until golden brown. Enjoy!


  1. Susan, these little shortbread cookies are so delicious and even more special because you made them for us! Thank you so much.

  2. I love the sound of these! I think I'll try them this week. I'm on an "Apron Strings" roll!