297. pistachio cranberry cookies

Just too tempting

A few days ago I tried out the recipe for pistachio cranberry cookies and temptation is now is at its highest. I try to have only one cookie with my tea but I get so tempted to reach out into the cookie jar for some more. I sent a few to my friend and she loved them. So I mentioned to her that I made them into small sizes so that just one is enough to satisfy the sweet tooth. She reckoned that no one can stop at one. I love cookies and muffins and all things sweet. Bake these yummy cookies for your little ones or for your friends. The green and red makes the cookies appear pretty attractive. These cookies have no baking agent as they are like shortbread.

PISTACHIO CRANBERRY COOKIES
Makes about 80

1½ cups soft butter (300g)
2 cups wholewheat flour (atta)
1½ cups plain flour (all purpose flour)
½ cup sugar
¼ cup maple syrup or honey
1 tsp vanilla extract or any flavour of your choice
1 cup dried cranberries, chopped
1 cup pistachio, roasted lightly and roughly chopped

1. Sieve the flours together. Add the cranberries and pistachios to it and mix well.
2. In another bowl, cream sugar and butter till it is soft, fluffy and light in colour.
3. Add the maple syrup or honey and the vanilla extract and whisk well.
4. Add the flour mixture and using your hands form a soft dough.
5. Let the dough rest for 5 minutes.
6. Divide the dough into 4 parts.
7. Take one part of the dough and on a lightly floured board roll it into a long roll. The trick is to lightly press the dough into a long roll using your hands. Make the roll about 9 to 9½ inches long and about 1½ inch in diameter. Wrap the roll in a cling film. Gently make roll it into a proper shape.
8. Repeat step 7 with the remaining dough.
9. Place the rolls in the freezer for 1 hour or till they become hard.
10. Preheat the oven to 170°C. Grease baking trays lightly with butter.
11. Take out the rolls from the freezer. Unwrap them and cut into ¼ to ½ inch thickness slices. I cut mine into ¼ inch thickness as I found the ½ inch too thick.  
12. Place the slices on the tray leaving about an inch space between them.
13. Bake for 15 to 20 minutes till the edges become light brown. 
14. Leave the cookies on the tray for 5 minutes. Then remove them and let them cool down completely on a wire rack.

Tips:

• While cutting the roll, do not use the see saw method, just cut through.
• Leave the rolled dough in the fridge overnight.
• If after cooling you find the cookies are too soft, return them to the warm oven and leave for 5 minutes. If the oven has become cold, let it preheat to 50°C. 
• Add nuts of your choice.
• Don't dust the board or work top with too much flour. You will require very little to help to roll the dough. Or place the dough in the fridge till it becomes workable.
• The number of cookies will depend on how thick you roll and cut the slices.

Sending this recipe for the following events:

http://www.simplysensationalfood.com/2013/06/announcing-event-lets-cook-with-nuts.html



http://amritavishal127.blogspot.in/2013/06/event-announcement-bake-fest-21.html

http://cooksjoy.com/blog/bake-fest-hosting-schedule

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