Recipe by swissms
I have not tried this recipe but I love the cookies from the Dancing Deer Bakery. Published in the Boston Globe. This is not a traditional Scottish shortbread cookie dough, but a versatile, crunchy sweet cookie that can be flavored with a variety of natural oils and your favorite combination of mix -ins. The article did not state quantity of cookies the recipe yields.
Top Review by Sydney Mike
OUTSTANDING COOKIES, these, & I really enjoyed making them, especially with the combo these berries & nuts! Needless to say, my 'to taste' measurements with the berries & nuts was very generous! I think I got about 40 cookies from the recipe, but can't be sure since some were devoured before I actually got to counting ~ I tried to blame that on someone else, but since I was the only one in the kitchen at the time . . . ! [Tagged, made & reviewed in the PRMR Holiday Special as a reward for one of those few players who included their own holiday cookbook creation]
- 2 cups unbleached all-purpose flour
- 1⁄2 teaspoon kosher salt
- 5⁄8 cup unsalted butter
- 2⁄3 cup sugar
- 1 egg
- 2 -4 tablespoons chopped dried cranberries (to taste)
- 2 -4 tablespoons coarsely chopped pistachios (to taste)
Directions See How It's Made
- In a small bowl, combine the flour and salt and stir together with a fork until blended. Set aside.
- Using an electric mixer, combine the butter and sugar, and beat until just blended, 1-2 minutes. Add the egg and beat until blended about 1 minute more.
- Add the flour mixture, and on low-speed, beat until the mixture just begins to form a sticky dough, about 1 minute more. Turn out onto a floured surface, and gently pat together to form a dense ball of dough. Add cranberries and pistachios and knead gently until evenly combined, and shape into a flat round disk. Wrap tightly with plastic wrap and chill for at least 2 hours.
- Position rack in the center of the oven and preheat to 325°F.
- On a lightly floured surface, roll cookies out to about 1/8 ” thick, and cut to desired shape. Transfer to a heavy - duty cookie sheet and bake until just golden around the edges, 15-18 minutes.