Vickys Christmas Cranberry & Pistachio Shortbread Cookies, Gluten, Dairy, Egg & Soy-Free
Shortbread cookies have been a traditional Christmas treat in Scotland since the 16th century.
This is vegan and gluten free recipe. Dish can be prepared in 57 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Vickys Christmas Cranberry & Pistachio Shortbread Cookies, Gluten, Dairy, Egg & Soy-Free
Ingredients
Instructions
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Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
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In a mixing bowl, cream together the dairy-free butter, icing sugar, and vanilla extract until light and fluffy.
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Gradually add the gluten-free flour blend and mix until a dough forms.
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Fold in the dried cranberries and chopped pistachios.
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Roll the dough into small balls and place them on the prepared baking sheet.
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Flatten each ball with a fork to create a criss-cross pattern.
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Bake for 12 minutes or until the edges are lightly golden.
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Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
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Transfer the cookies to a wire rack to cool completely.
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Enjoy!
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 14g5%
- Sugars 6g
- Protein 1g2%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
