Mom's Shortbread Cookies
Baking should not take all day. But quality should not be sacrificed either. I think this crunchy, rich, and definitely addicting shortbread cookie from my mother’s recipe box is a nice balance between time spent baking and the delicious results.
Makes about 4 dozen
- 1 cup shelled natural pistachio nuts
- 2 1/4 cups King Arthur unbleached all purpose flour
- 1 teaspoon salt
- 2 sticks unsalted butter, at room temperature
- 2/3 cup sugar
- 2 teaspoons vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup dried cherries
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper and set aside.
- Spread the nuts on a baking sheet and toast them for about 5 minutes; watch that they do not burn. Cool, then coarsely chop and set aside.
- In a medium size bowl mix the flour and salt and set aside.
- In a stand mixer or with a hand held mixer, cream the butter and sugar until very smooth. Add the vanilla and beat for 1 minute. Add the cranberries, cherries and nuts and combine on low speed. Slowly blend in the flour and salt.
- Gather up the dough and transfer it to a large sheet of wax paper. Pat the dough into a rectangle roughly 4 inches wide and 18 inches long. Use the wax paper to help you roll the dough into a log shape. Neaten the ends and place the wax paper wrapped dough in the freezer for 10 minutes.
- Lower the oven temperature to 325°F.
- Remove the wax paper from the log and using a sharp knife slice the log into 1/4 inch thick rounds. Or slice thicker rounds if you prefer. Space the cookies about 1 inch apart on the baking sheets and bake for about 10 minutes. The cookies should not brown but remain pale with just a hint of browning around the edges.
- Cool on wire racks and grab a cup of coffee, tea or cold milk and enjoy this treat from Mom.
- Note: Cookies like shortbread can be made ahead and frozen if well wrapped and sealed in tins, plastic containers or plastic bags.
This recipe was featured on Season 22 - Episode 2215.