Cranberry Lime Pistachio Shortbread Cookies

damienducks's Note:

I got this recipe at a Vegan baking class recently. (I've made a few modifications, so it's not exactly the same.) These cookies are melt-in-your mouth sweet and salty and crunchy--I love them! **Update: I've recently discovered that these are also stellar if you substitute chopped dried mango for the cranberry.**

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Yield: 36 cookies

• 1 1/4 cups Earth Balance margarine
• 1 cup powdered sugar, sifted
• 2 1/2 cups flour
• 3/4 cup dried cranberries, chopped finely
• 1/2 cup roasted pistachios, chopped finely (if using unsalted nuts, add 1/2 tsp. salt to the recipe)
• 1 lime, juice and zest of

Directions:

1. Preheat oven to 350°F.
2. Line baking sheets with parchment paper.
3. Using a mixer, cream margarine and sugar. Add flour till dough forms.
4. Stir in cranberries, pistachios, zest, and juice.
5. Let dough rest in fridge for a few minutes. To form cookies, roll 1 tablespoons dough into a ball, then flatten. Place on cookie sheet.
6. Bake cookies for 11 minutes or till the bottoms are just turning golden and the tops look dry-ish. Cool on wire racks.

Reviews

[harasp]

I substituted butter for the margarine! I had to cook them at least 5 minutes longer than called for in the recipe, but they came out great. The more lime zest you can put in the better.

[RobynLUVs2Cook!]

WOW! Made these for a party that was being hosted by Vegan friends, and they Loved them! As far as myself and all the other Non-Vegans, we all thought they were delicious as well! Will make them again for sure! What a great different cookie that's way outside the box...