Cranberry Lime Pistachio Shortbread Cookies

READY IN: 45mins
harasp
Recipe by velorutionista

I got this recipe at a Vegan baking class recently. (I've made a few modifications, so it's not exactly the same.) These cookies are melt-in-your mouth sweet and salty and crunchy--I love them! **Update: I've recently discovered that these are also stellar if you substitute chopped dried mango for the cranberry.**

Top Review by harasp

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Line baking sheets with parchment paper.
  3. Using a mixer, cream margarine and sugar. Add flour till dough forms.
  4. Stir in cranberries, pistachios, zest, and juice.
  5. Let dough rest in fridge for a few minutes. To form cookies, roll 1 tablespoons dough into a ball, then flatten. Place on cookie sheet.
  6. Bake cookies for 11 minutes or till the bottoms are just turning golden and the tops look dry-ish. Cool on wire racks.

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