Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF

Name: Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF
Total time: 1800 s
Yield: 24 servings
Cuisine: American
Ingredients: 370 grams gluten-free / plain flour (3 cups); 1/4 tsp xanthan gum if using GF flour; 235 grams sunflower spread / butter (1 cup); 170 grams golden caster sugar (3/4 cup); 1 pinch salt; 40 grams chopped dried cranberries (1/3 cup); 40 grams chopped shelled pistachios (3/8 cup); cold water as needed to bind; icing sugar to decorate

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

I really like the red & green colours in these, very Christmassy, especially with a little dusting of icing sugar 'snow' on the tops. If you can't do nuts, leave them out or add extra cranberries

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

I really like the red & green colours in these, very Christmassy, especially with a little dusting of icing sugar 'snow' on the tops. If you can't do nuts, leave them out or add extra cranberries

Saved

Ingredients

30 mins

24 servings

370 gramsgluten-free / plain flour (3 cups)
1/4 tspxanthan gum if using GF flour
235 gramssunflower spread / butter (1 cup)
170 gramsgolden caster sugar (3/4 cup)
1 pinchsalt
40 gramschopped dried cranberries (1/3 cup)
40 gramschopped shelled pistachios (3/8 cup)
cold water as needed to bind
icing sugar to decorate

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Steps

30 mins

1

In a bowl, rub together the flour, xanthan gum if using, salt and butter with your fingertips to form breadcrumbs
2

Add the sugar and knead into a dough, adding a few drops cold water as required to help it come together
3

Knead in the nuts and cranberries then form a sausage shape from the dough about 4cm in diameter
4

Wrap in clingfilm and chill for half an hour
5

Preheat the oven to gas 4 / 180C / 350°F and line a baking tray
6

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
7

Place on the baking tray and bake for 14 - 18 minutes until slightly golden
8

Let sit on the baking tray a couple of minutes before cooling completely on a wire rack then dust lightly with icing sugar
9

You can freeze half of the dough for later use if required. It'll keep for around 3 months
10

You can leave out the pistachios if you can't tolerate nuts or exchange them for sunflower seeds

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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on November 29, 2013 16:30

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!