Vegan Orange Cranberry Pistachio Shortbread Cookies

Hey cookie lovers, here’s one more scrumptious take on a classic cookie for your holiday cookie tray.

Instead of rolling them in dyed sanding sugar, I made a cranberry/pistachio sugar by mixing cranberry powder and finely chopped pistachios with organic coconut sugar or cane sugar. The bright red color darkens a bit when baked but still gives a nice -merry- effect.

Again, happy holidays to you all! Wishing you a peaceful celebration, however you may do it,  with your loved ones.

Kaity xx

recipe after the jump…

 

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Vegan Orange Cranberry Pistachio Shortbread Cookies

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• Yield: 40 cookies 1x

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Description

I love a rich shortbread cookie to dunk (yes… I’m a card carrying dunker) in my afternoon cuppa. These orange cranberry pistachio ones hit those holiday/winter flavor notes and look all festive-like, speckled with red and green from the cranberries and pistachios.

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Ingredients

Scale 1x2x3x

• 2 cups unbleached all-purpose flour
• ¾ cups + 2 tablespoons coconut sugar or organic cane sugar divided
• 1 cup vegan butter or shortening at room temp
• 2 tablespoons non-dairy milk
• ½ teaspoon sea salt
• ¼ teaspoon ground vanilla (or 1 teaspoon vanilla extract)
• grated zest from 1 orange
• ½ cup finely chopped pistachios divided
• ½ cup finely chopped dried sweetened cranberries
• 1 tablespoon cranberry powder

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Instructions

1. Cream butter, salt, ¾ cup sugar, milk, vanilla and orange zest in a mixer until light and fluffy. Add flour and pistachios, reserving 2 tablespoons, and cranberries and mix until dough comes together.
2. Divide dough in half and form into two 1.5”-2” diameter logs.
3. Mix reserved 2 tablespoons of sugar, reserved 2 tablespoons of chopped pistachios and cranberry powder together and spread on work surface. Roll dough logs into the cranberry sugar mixture a press lightly to coat the outside of logs.
4. Wrap cookie logs in parchment or wax paper and refrigerate until firm, about 1 hour. Or freeze to use at a later time.
5. Preheat oven to 350˚F.
6. Line 2 baking trays with parchment paper.
7. Remove cookie logs from refrigerator once firm and unwrap them and slice into 1/3” thick rounds. Arrange cookies on trays, about 20 per tray (Note: if using frozen dough, allow it to thaw at room temperature for 30 minutes or it might crumble if sliced directly from freezer).
8. Bake at 350˚F for 25-30 minutes until edges turn golden. Remove trays from oven and allow cookies to cool on tray for 1 minute then transfer cookies to cooling racks and allow them to cool to room temperature.

 

Notes

Store cookies in an airtight container at room temperature for up to 2 weeks.

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