Ingrédients pour Cranberry Lime Pistachio Shortbread Cookies
- Earth Balance Margarine
- Powdered Sugar
- 2 ½ cups all-purpose flour
- Dried Cranberries
- Roasted Pistachios
- Lime, Juice And Zest Of
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Comment préparer Cranberry Lime Pistachio Shortbread Cookies
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- In a mixing bowl, cream together 1 cup (2 sticks) vegan margarine and ¾ cup granulated sugar until light and fluffy.
- Gradually add 2 ½ cups all-purpose flour, mixing until a dough forms. Be careful not to overmix.
- Stir in 1 cup dried cranberries (or chopped dried mango), ½ cup shelled pistachios, the zest of 1 lime, and 2 tablespoons lime juice.
- Cover the dough and chill in the refrigerator for at least 15 minutes to allow the flavors to meld and the dough to firm up.
- Roll 1 tablespoon of dough into a ball, then gently flatten it to about ½ inch thickness.
- Place cookies onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 11-13 minutes, or until the bottoms are lightly golden and the tops appear dry.
- Let the cookies cool on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
14g
Fat
0g
Carbs
3g
