Hello ~ ~ It’s been way too long since I’ve posted on Saucy Girls Kitchen. Since opening our cafe (www.TheCuriousKitchen.net), my blog/website has taken a back seat. I’ve felt sad neglecting it! So, I’m back with a delicious cookie recipe just in time for the holidays. I wanted to bake something that wasn’t chocolate, or lemon…. 2 of my favs…. but I wanted something different. And now I have a new favorite!!

Cranberry Pistachio Shortbread Cookies

INGREDIENTS
2 sticks salted butter, softened
2/3 cup sugar
2 egg yolks
2 tsp pure vanilla extract
2 1/4 cups AP flour
3/4 cup dried cranberries
3/4 cup pistachios, chopped

Turbinado sugar, to sprinkle on top before baking (optional)

METHOD
Preheat oven to 350 degrees.
Mix together butter and sugar until light and creamy, about 3 minutes.
Add egg yolks and vanilla, combine completely.
Add in the flour.
Once the flour is totally incorporated, add in the cranberries and pistachios, mixing until totally combined.
Using your cookie scooper (I used the 2.25oz size), scoop the cookie dough and form it into a disk shape, about 3″ wide and 1/2″ tall.
The cookies won’t rise or spread, so the way you shape them is the way they will bake.
Place cookie on a silpat or parchment covered baking sheet.
Once you’ve filled your cookie sheet, top each cookie with a sprinkle of turbinado sugar.
Bake for 10-12 minutes, or until edges are lightly golden.
Remove from oven and place on cooling rack.
Enjoy!

INGREDIENTS
1 cup butter
2 eggs
1 teaspoon vanilla
4 teaspoons baking powder
2 cups sugar
4 Tablespoons evaporated milk
1 teaspoon salt
3 1/2 cups sifted flour

METHOD
Cream butter and sugar together. Beat in eggs, milk and vanilla. Add sifted salt, baking powder and flour. Combine.
Chill for an hour.
Preheat oven to 375 degrees.
Roll dough out 1/8 of an inch thick. Cut out with cookie cutters in the design of your choice.
If desired, sprinkle with sugar before placing on the cookie sheet.
Bake for about 10 minutes.
Enjoy!

INGREDIENTS
1/2 lb. Nilla Wafers
2 Tablespoons sweet cocoa
1 cup powdered sugar
1 cup pecans, finely chopped
1/2 cup light corn syrup
1/4 cup rum

METHOD
Grind wafers very fine. Mix in dry ingredients. Add nuts, corn syrup and rum. Stir until totally combined.

Roll into balls 1 inch in diameter. Coat hands with powdered sugar while shaping. Let stand an hour before serving.

Keeps for several weeks in the refrigerator in an airtight container.

These are one of the cookies that I always make for the holidays. Everyone loves them! Beware… these are very addicting!!

INGREDIENTS
1/2 cup Butter
2 Tbsp Sugar
1/8 tsp Salt
1 tsp Vanilla
1 cup Pecans, ground fine
1 cup Cake Flour

METHOD
Beat butter until soft.
Add the sugar, salt and vanilla and blend until creamy.
Stir the pecans and cake flour into the butter mixture.
Mix thoroughly.
Chill for 1/2 hour.
Roll dough into small balls (about 1/2 tablespoon each).
Place on a lightly greased baking sheet or a silpat.
Bake at 300 degrees for 45 minutes.
Remove from oven and let stand 1 minute.
Roll puffs while still hot in confectioners sugar.
Allow to cool and roll then again in confectioners sugar.
Enjoy!