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Tania Ortiz
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Recipe of Pistache and blueberry cookies
Tania Ortiz
Tania

Tania Ortiz
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Recipe of Pistache and blueberry cookies
Recipe

Pistache and blueberry cookies

3 h
Easy
38
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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 servings
  • 175 grams of Butter softened
  • 85 grams of refined sugar golden color
  • 1/2 teaspoonful of vanilla extract
  • 225 grams of flour
  • 75 grams of pistachio
  • 75 grams of 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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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    125
    kcal
    6.3%
    Carbohydrates
    12.6
    g
    4.2%
    Proteins
    2.1
    g
    4.2%
    Lipids
    8.3
    g
    13%
    Fiber
    1.6
    g
    3.2%
    Sugar
    4.3
    g
    4.8%
    Cholesterol
    17.1
    mg
    5.7%
    Esha
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