Ingredient and Portion
Pistachio Cranberry Cookies
Submit Recipe
330g SCS Salted Butter
65g shortening
400g sugar
2 eggs
1 tsp vanilla essence
170g dried cranberries
120g skinless pistachios, coarsely chopped
600g plain flour
100g corn flour
2 tsp baking powder
65g shortening
400g sugar
2 eggs
1 tsp vanilla essence
170g dried cranberries
120g skinless pistachios, coarsely chopped
600g plain flour
100g corn flour
2 tsp baking powder
Method
1. Preheat oven to 150C. Cream butter and shortening with sugar till pale and fluffy. Add eggs, one at a time, and then add vanilla essence. Fold in cranberries and pistachios.
2. In another bowl, combine plain flour, corn flour and baking powder and fold into butter mixture until just mixed.
3. On a baking pan lined with a non-stick baking mat, portion no more than one tablespoon of cookie dough for each cookie. Allow a small spacing between each cookie.
4. Bake cookies for 30-35 mins, rotate trays halfway through baking time.
5. Allow cookies to cool and store in airtight jars.
2. In another bowl, combine plain flour, corn flour and baking powder and fold into butter mixture until just mixed.
3. On a baking pan lined with a non-stick baking mat, portion no more than one tablespoon of cookie dough for each cookie. Allow a small spacing between each cookie.
4. Bake cookies for 30-35 mins, rotate trays halfway through baking time.
5. Allow cookies to cool and store in airtight jars.
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