Pistachios Cranberry Cookies

©Enzie Shahmiri

A visit to an Iranian bakery let me daydreaming about these lovely Pistachio & Cranberry Cookies. Then when I received some Vanilla Extract from Singing Dog Vanilla I had to give in to temptation and try to figure out the recipes.

©Enzie Shahmiri

Ingredients:

4.5 oz softened butter

3/4 cup confectioner's sugar

1 cup all-purpose flour

1 tsp Vanilla - I tried my new sample of Simple Dog Vanilla - all organic

1/2 cup Pistachios (halved or chopped)

1/2 cup dried Cranberries

1. Preheat oven to 325F/160C and line baking sheet with nonstick parchment paper ( I used my plastic mat)

2. Mix butter and sugar in a bowl until fluffy and soft, add flour and mix well.

3. Add Vanilla, Pistachios, and Cranberries and mix well

4. Place dough between parchment paper and roll out to about 1/8 in thickness

5. Using a regular drinking glass, I used the opening to form my cookie circles -

You could also form small balls and then flatten them on the cookie sheet

6. Bake in the oven for 15 minutes

7. Let cool for 3 min before moving cookies on a cookie rack or plate.

©Enzie Shahmiri