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    You are in: Home / Baking / Cranberry Lime Pistachio Shortbread Cookies Recipe
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    Cranberry Lime Pistachio Shortbread Cookies

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on December 30, 2012

      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.

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    • on January 18, 2010

      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...

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    • on March 20, 2009

    • on January 06, 2009

      Very tasty cookies, thanks for the recipe! I used ground (in the blender) roasted and some unroasted (for brighter color) pistachios instead of chopped, and powdered raw cane sugar. Vegan gourmet cookies to make your average omnivores' jaws drop to the floor.

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    • on February 24, 2008

      I'm not vegan, or even vegetarian, but I found this recipe when searching for something to do with my vodka-soaked cranberries (leftover from making cordial). The lime really makes this recipe pop, very tasty! I haven't tried it with regular cranberries, but I highly recommend the vodka-soaked variety!

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    Nutritional Facts for Cranberry Lime Pistachio Shortbread Cookies

    Serving Size: 1 (613 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 55.4
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 7.6 mg
    Total Carbohydrate 10.8 g
    Dietary Fiber 0.5 g
    Sugars 3.5 g
    Protein 1.2 g

    The following items or measurements are not included:

    Earth Balance margarine

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