A healthy and delicious Pistachio & Cranberry Shortbread Cookies. There is no maida/no white sugar/no baking soda in this recipe. I have used organic whole-wheat flour and brown sugar, instead of all-purpose flour and white sugar.
Most of us think healthy cookies don’t taste good. But trust me, try this cookie once and you will get addicted to their awesome taste. I learned this cookie from my best friend Rajeshwari Annamalai who is also a healthy baker. You can see most of my bakes are from her only. I don’t like too much sugar in my cookies. The sugar quantity mentioned here is just perfect. If you have a sugar tooth, you can always add extra sugar. But the sugar specified here is up to the mark.
Following steps to be noted while making the biscuit:
- Use butter at room temperature. You can use either salted or unsalted butter. If using salted butter, do not add extra salt to the recipe.
- If using the granulated brown sugar, powder it, and then use it in the recipe.
- While measuring, do not tightly pack the flour.
- Before shaping the cookies, let the dough be in the refrigerator for 30 mins so that while baking cookies, it will not expand too much and it will retain its shape.
Enjoy the video of pistachio and cranberry cookies. Subscribe for more videos.
Now let us see how to prepare this recipe.
- 1/2 cup Whole wheat flour/Atta
- 50 gms Butter at room temperature
- 3 tbsp Powdered Brown Sugar
- 1/2 tsp Vanilla essence
- 1 pinch salt
- 2 tbsp Pistachios/Pista finely chopped
- 2 tbsp Cranberry dried finely chopped
- Preheat oven to 160 degrees C. Align, a baking sheet lined with parchment paper or aluminum foil.
- In a large bowl, add butter and powdered palm sugar. Whisk it thoroughly until the color changes to pale white. Then add vanilla essence, salt, and mix again.
- Then add flour and continue to mix until the mixture forms a soft dough. The consistency of the dough should be like roti dough.
- Now add cranberry, pistachios and mix well. Do not knead it too much.
- Make the dough into a rectangular log shape as shown in the video and tightly pack it in a cling wrap and place it in the refrigerator for half an hour.
- Once the dough is firm, cut it into equal size of 10 cookies and place it on the baking sheet. You can even make any shape of your choice.
- Bake for 12-15 minutes, or until cookies are pale golden brown on the sides.
- Once done, remove it and let it cool. Initially, the biscuit would be very soft. Once it completely cools, it becomes crispy. The pistachio and cranberry cookie is ready.
- Use only the specified amount of ingredients to getting the perfect cookie.
- While measuring do not tightly pack the flour.
- Store baked cookies in an airtight container for a week.
- Serve with tea/coffee/milk.
- Before shaping the cookies, let the dough be in the refrigerator for 30 mins so that while baking cookies, it will not expand too much and it will retain its shape.
Healthy and delicious Pistachio & Cranberry Cookies are ready to relish.
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