cranberries Archives - 2 Sisters 2 Cities

Cranberry Pistachio Shortbread

Today’s cookie is number ten on our cookie countdown: Cranberry Pistachio Shortbread cookies. I was inspired to make these cookies by looking through my pantry to see what I had available to make for Christmas cookies this year. As you know, I love to bake so I already had many options before having to go out to buy ingredients. I had a bag of pistachios and dried cranberries sitting next to each other and the thought came to me of trying to find a recipe that contained both ingredients since they are natural Christmas colors. I then found a shortbread recipe that incorporated both ingredients and the results were just what I wanted.

These shortbread cookies were perfect, a light buttery cookies with punches of sweet cranberries and salty pistachios. I brought the leftover cookies to work so I wouldn’t eat them all, and they were gone within an hour of putting them out. Enjoy!

10 Cranberry Pistachio Shortbread

10 Cranberry Pistachio Shortbread Cookies

Ingredients

2⅓ cups all-purpose flour
½ tsp. kosher salt
1 cup unsalted butter (2 sticks), at room temperature
⅔ cup granulated sugar
1 tsp. vanilla extract
1 cup unsalted pistachios, coarsely chopped
1 cup dried cranberries, coarsely chopped

Instructions

In the bowl of your mixer, beat the butter until smooth, about 1-2 minutes. Add sugar and continues to mix until smooth, about 3 minutes. Next beat in the vanilla extract.
In a separate bowl whisk together flour and salt. Add flour mixture to butter until just incorporated. With a spatula, fold in the chopped pistachios and dried cranberries until evenly combined.
Divide the dough in half and roll each dough half into 14 inch logs, so that the width is the same throughout . Wrap in parchment paper and twist the ends. Place in the refrigerator and chill for at least 2 hours but up to three days.
Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone baking sheets.
Using a sharp knife slice the logs into ¼ thick slices. Place cookies on baking sheet space at least 1½ inches away. Bake for 15-20 minutes until cookies just start to brown on edges. Let cool on wire rack. Store in an airtight container up to three days. Freeze cookies to keep them longer (up to 3 months.)

Source- Adapted from The Grand Central Baking Book via JoyofBaking.com

sisterk (2)

I have been looking through my pictures on my computer and found a couple of recipe that I forgot to share before I moved. This scone recipe is one of my favorites. I have brought these with me to M’s rental in Nantucket and also to a bachelorette party on Fire Island last summer. Apparently these are the scones to bring when you are visiting an island. These cranberry orange scones are the perfect breakfast pastry and are so enjoyable with a cup of coffee or tea. I remember having many perfect mornings in Nantucket with my sisters sitting outside with a cup of coffee and these scones.

Cranberry Orange Scones

Author: 2 Sisters 2 Cities

Ingredients

4 cups plus ¼ cup AP flour
¼ cup sugar
2 tbsp. baking powder
2 tsp. kosher salt
1 tbsp. grated orange zest
1½ cups of cold unsalted butter, diced (3 sticks)
4 large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tbsp. water or milk, for egg wash
½ cup confectioners' sugar, plus 2 tbsp.
4 tsp. freshly squeezed orange juice

Instructions

Preheat oven to 400 degrees
In the bowl of a mixer combine 4 cups flour, sugar, baking powder, salt, and orange zest
Add the cut up cold butter and turn mixer on to the lowest speed until the butter is the size of peas.
In a separate bowl combine the eggs and heavy cream and then mix them into the butter mixture with the mixer speed on low. Mix until all ingredients are combined and the dough is still a little lumpy.
In another bowl mix the dried cranberries with ¼ cup of flour. Stir into dough on a low speed.
Dump the dough onto a well-floured surface and knead into a ball, making sure your hands are well-floured too.
Roll out to ¾ inch thickness with a floured rolling pin. There will still be visible bits of butter in the dough.
Cut out the scones with a floured 3 inch fluted circle cookie cutter. Take scraps of dough and form into a ball and roll out again until all of the dough is used.
Place the scones on a baking pan lined with parchment paper or a non-stick silicone mat.
Brush the tops of the scones with egg wash and then sprinkle with sugar.
Place baking sheet in oven and bake for 20 to 25 minutes until tops are lightly browned and scones are firm to the touch. Let scones cool.
To make Icing: Sir together the confectioners' sugar and orange juice until smooth and then drizzle on cooled scones.

Source- Adapted from Ina Garten on Foodnetwork.com