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!!
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Hello everybody, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, vickys christmas cranberry & pistachio cookies, gf df ef sf. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Welcome to our precious Vick's home!! She is so talented and such a blessing in our lives! We love her and her creativity!!
Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It's easy, it's quick, it tastes yummy. Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF is something which I have loved my entire life. They're nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have vickys christmas cranberry & pistachio cookies, gf df ef sf using 9 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF:
- {Get 370 grams of gluten-free / plain flour (3 cups).
- {Prepare 1/4 tsp of xanthan gum if using GF flour.
- {Make ready 235 grams of sunflower spread / butter (1 cup).
- {Take 170 grams of golden caster sugar (3/4 cup).
- {Get 1 pinch of salt.
- {Prepare 40 grams of chopped dried cranberries (1/3 cup).
- {Get 40 grams of chopped shelled pistachios (3/8 cup).
- {Get of cold water as needed to bind.
- {Take of icing sugar to decorate.
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Steps to make Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF:
- In a bowl, rub together the flour, xanthan gum if using, salt and butter with your fingertips to form breadcrumbs.
- Add the sugar and knead into a dough, adding a few drops cold water as required to help it come together.
- Knead in the nuts and cranberries then form a sausage shape from the dough about 4cm in diameter.
- Wrap in clingfilm and chill for half an hour.
- Preheat the oven to gas 4 / 180C / 350°F and line a baking tray.
- 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.
- Place on the baking tray and bake for 14 - 18 minutes until slightly golden.
- Let sit on the baking tray a couple of minutes before cooling completely on a wire rack then dust lightly with icing sugar.
- You can freeze half of the dough for later use if required. It'll keep for around 3 months.
- You can leave out the pistachios if you can't tolerate nuts or exchange them for sunflower seeds.
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