CRANBERRY LIME PISTACHIO SHORTBREAD COOKIES

Cranberry Lime Pistachio Shortbread Cookies image

I got this recipe at a Vegan baking class recently. (I've made a few modifications, so it's not exactly the same.) These cookies are melt-in-your mouth sweet and salty and crunchy--I love them! Update: I've recently discovered that these are also stellar if you substitute chopped dried mango for the cranberry.

Provided by velorutionista

Categories Dessert

Time 45m

Yield 36 cookies

Number Of Ingredients 6

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Ingredients

1 1/4 cups Earth Balance margarine
1 cup powdered sugar, sifted
2 1/2 cups flour
3/4 cup dried cranberries, chopped finely
1/2 cup roasted pistachios, chopped finely (if using unsalted nuts, add 1/2 tsp. salt to the recipe)
1 lime, juice and zest of

Steps:

Preheat oven to 350°F.
Line baking sheets with parchment paper.
Using a mixer, cream margarine and sugar. Add flour till dough forms.
Stir in cranberries, pistachios, zest, and juice.
Let dough rest in fridge for a few minutes. To form cookies, roll 1 tablespoons dough into a ball, then flatten. Place on cookie sheet.
Bake cookies for 11 minutes or till the bottoms are just turning golden and the tops look dry-ish. Cool on wire racks.

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