Recipe of Ultimate Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF

Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF. Welcome to our precious Vick's home!! She is so talented and such a blessing in our lives! We love her and her creativity!!

S Cranberries Smoothie that too in just. A short sample of OceanSpray's animated television special "Cranberry Christmas" featuring Barry Manilow's original song "Christmas is Just Around the Corner.". Pistachio Cookies Shortbread Cookies Easy Gluten Free Desserts Healthy Dessert Recipes Christmas Dishes Christmas Desserts Christmas Treats Christmas Recipes Christmas Cookies. You can cook Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF using 9 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF

1. Prepare 370 grams of gluten-free / plain flour (3 cups).
2. It's 1/4 tsp of xanthan gum if using GF flour.
3. Prepare 235 grams of sunflower spread / butter (1 cup).
4. It's 170 grams of golden caster sugar (3/4 cup).
5. Prepare 1 pinch of salt.
6. It's 40 grams of chopped dried cranberries (1/3 cup).
7. You need 40 grams of chopped shelled pistachios (3/8 cup).
8. It's of cold water as needed to bind.
9. Prepare of icing sugar to decorate.

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Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF step by step

1. In a bowl, rub together the flour, xanthan gum if using, salt and butter with your fingertips to form breadcrumbs.
2. Add the sugar and knead into a dough, adding a few drops cold water as required to help it come together.
3. Knead in the nuts and cranberries then form a sausage shape from the dough about 4cm in diameter.
4. Wrap in clingfilm and chill for half an hour.
5. Preheat the oven to gas 4 / 180C / 350°F and line a baking tray.
6. Cut the dough into 24 pieces and roll into balls, then flatten with the palm of your hand. I find it easiest to cut the dough into quarters then mark with a knife 6 lines on each quarter sausage then cut through into even slices.
7. Place on the baking tray and bake for 14 - 18 minutes until slightly golden.
8. Let sit on the baking tray a couple of minutes before cooling completely on a wire rack then dust lightly with icing sugar.
9. You can freeze half of the dough for later use if required. It'll keep for around 3 months.
10. You can leave out the pistachios if you can't tolerate nuts or exchange them for sunflower seeds.

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