This year I'm trying a few new recipes to add to the cookie giveaway trays. These two will be new this year, Cranberry and Pistachio Shortbread and Coconut Cookies.
Coconut Cookies
Cream together:
• 1 Egg
• 1/2 cup Butter
• 1/2 cup Brown sugar, packed
• 1/2 cup Granulated sugar
• 1/2 tsp Vanilla essence
Sift together:
• 1 1/4 cups Plain flour
• 1/2 tsp Baking soda
• 1/4 tsp Salt
Add:
• 1 1/3 cups Coconut
Preheat the oven to 350°F. and line the cookie tray with Parchment. Scoop the dough onto the parchment leaving 2" space to allow spreading.
Bake until golden, about 12-13 minutes being careful not to overbake.
Cranberry and Pistachio Shortbread
Cream together:
3/4 cup (112 grams) granulated sugar
2 sticks (227 grams) unsalted butter room temperature
Sift together:
3/4 teaspoon kosher salt
2 1/2 cups (340 grams) all-purpose flour
Add:
3 1/2 ounces (100 grams) unsalted raw pistachios toasted
3 ounces (85 grams) dried cranberries
Source
Preheat oven to 300°F. and line a cookie tray with parchment.
After combining all the ingredients, if the dough is too dry add 2 - 3 T. of cream to moisten, adding a little at a time.
Form a rectangle with the dough and roll it out to about 1/4" thickness. Using a circular cutter, cut the cookies and place them on the parchment. Prick the centers of the cookies with a fork to ensure even cooking.
Place the tray in the refrigerator for 15 minutes to firm up the cookies. Then bake the cookies for 25-30 minutes until a nice golden color.
You can leave the cookies as is or add a little frosting for some extra sweetness like I did. I used a tablespoon of melted butter, powdered sugar, and cream to make the frosted coating.
Both of these cookies will be a nice addition to the Christmas trays, and I know everyone will love them. Happy baking everyone!
Round 1- Cuccidati and Sesame Cookies