Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF
Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, vickys christmas cranberry & pistachio cookies, gf df ef sf. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF is something which I have loved my entire life.

Great recipe for Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF. I really like the red & green colours in these, very Christmassy, especially with a little dusting of icing sugar 'snow' on the tops. Here is how you achieve that.

To get started with this recipe, we must first prepare a few ingredients. You can cook vickys christmas cranberry & pistachio cookies, gf df ef sf using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF:
  1. Get 370 grams gluten-free / plain flour (3 cups)
  2. Make ready 1/4 tsp xanthan gum if using GF flour
  3. Prepare 235 grams sunflower spread / butter (1 cup)
  4. Prepare 170 grams golden caster sugar (3/4 cup)
  5. Prepare 1 pinch salt
  6. Make ready 40 grams chopped dried cranberries (1/3 cup)
  7. Make ready 40 grams chopped shelled pistachios (3/8 cup)
  8. Take cold water as needed to bind
  9. Make ready icing sugar to decorate

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Steps to make Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF:
  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

Check out Vicky's Stuffed Roast Turkey Breast if you want turkey on Thanksgiving but don't want to spend too much time in the kitchen doing all the prep work. This Diestel turkey breast is stuffed with sausage, cranberries, apples and cornbread and a cranberry apple chutney glaze is included. More Ways to Flavor Cranberry Sauce Spices: Add a cinnamon stick, cardamom pod, or slices of fresh ginger to the water and simmer with the cranberries. Vanilla: Add a vanilla bean to the water and simmer with the cranberries. Citrus Zest and Juice: Add the peel of an orange (and the juice, if you want) to the water and simmer with the cranberries.

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