Tania Ortiz

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Tania Ortiz

Pistache and blueberry cookies

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Tania Ortiz

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Delicious crunchy cookies with a fruity touch. These pistachio cookies with blueberries will enchant you. They are perfect for gifts or to make at home and enjoy with the family.

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Ingredients

22 portions

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175 grams butter, softened
85 grams refined sugar, golden color
1/2 teaspoons vanilla extract
225 grams flour
75 grams pistachio
75 grams cranberry , dried

Preparation

Mix butter, vanilla extract and sugar with a wooden spoon. Stir with the flour and add the pistachios and cranberries. You can use your hands to stir the mixture until you get a kind of dough.

Divide the dough into two halves and shape each half forming a trunk or cylinder of 5 centimeters in diameter. Wrap in film and cool for one hour or freeze for up to 3 months.

Heat the oven from 160 to 180 degrees centigrade. Cut the logs into slices 1 centimeter thick. Place the slices on a baking sheet lined with baking paper. Bake 12 to 15 minutes. Cool completely in the tray.

TIPS

The properly wrapped dough can be frozen for up to three months and used to make freshly made cookies on a special occasion, without having to make much effort. The dough is thawed inside the refrigerator one night before, then

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Pistache and blueberry cookies

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by