craisins-dried-cranberries-lemon-pistachio-white-chocolate-shortbread-cookies
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Craisins® Dried Cranberries, Lemon, Pistachio & White Chocolate Shortbread Cookies
recipe

Craisins® Dried Cranberries, Lemon, Pistachio & White Chocolate Shortbread Cookies

Craisins® Dried Cranberries, Lemon, Pistachio & White Chocolate Shortbread Cookies
  • Prep Time

    20 minutes
  • Cooking Time

    12 minutes
  • Serving Size

    20 cookies

Ingredients

  • Salted butter 1 cup
  • Raw castor sugar1/2 cup
  • Small lemons2
  • Vanilla bean paste or vanilla extract1 teaspoon
  • Plain flour1 1/2 cups
  • Rice flour1/2 cup
  • Sea salt1/4 teaspoon
  • Roasted pistachios1/4 cup
  • Craisins® Original Dried Cranberries1/3 cup
  • Good quality white chocolate3/4 cup
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries

Steps

Preheat your oven to 350°F (fan-forced). Line 2-3 large baking trays with baking paper and set aside. Cream the butter and sugar together in a large bowl or in a stand mixer with the paddle attachment until light and fluffy. Add the lemon zest and vanilla and beat again until well combined. Add the flour, rice flour, salt, pistachios, Craisins® Dried Cranberries, and white chocolate and fold together until combined. Using your hands, continue to mix until the mixture forms a dough. Place the dough onto a lightly floured surface. Using a rolling pin, roll the dough out until it is about 1 cm thick. Using a cookie cutter, cut the dough into 6 cm rounds. Place the shortbread rounds onto the pre-lined baking trays. Place into the oven and bake at 350°F for 12 minutes until pale golden. Remove the trays from the oven and leave the shortbread to sit for about 10 minutes before placing them on a wire rack to cool completely. Enjoy! You can also store the dough in the fridge for a few days until you are ready to bake. Allow the dough to come to room temperature before rolling and baking. Recipe Copyright Ashley Alexander, Gather & Feast