Pistachio and Blueberry Cookies

Name: Pistachio and Blueberry Cookies
Prep time: 180 min
Yield: 22
Cuisine: Internacional
Ingredients: 175 grams butter, softened; 85 grams granulated sugar, golden color; 1/2 teaspoons vanilla essence; 225 grams flour; 75 grams pistachios; 75 grams cranberries, dry

Tania Alinka

Delicious crunchy cookies with a fruity touch. These pistachio cookies with blueberries will delight you. They are perfect for gifting or for making at home and enjoying with family.

Reviewed by Editorial Team of Kiwilimón

Published: 19-03-2013

Preparation

Low

Mix the butter, vanilla extract, and sugar with a wooden spoon. Stir in the flour and add the pistachios and blueberries. Hands can be used to mix the ingredients until a kind of dough is formed. Divide the dough into two halves and shape each half into a log or cylinder with a 5-centimeter diameter. Wrap in plastic wrap and chill for one hour or freeze for up to 3 months. Preheat the oven to 160 to 180 degrees Celsius. Cut the logs into slices 1 centimeter thick. Place the slices on a baking tray lined with parchment paper. Bake for 12 to 15 minutes. Cool completely on the tray.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

480.2

kcal

24.01%

Carbohydrate, by difference

53.3

17.77%

Protein

6.3

12.6%

Total lipid (fat)

28.1

43.23%

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100

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Tips

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

Pistachio and Blueberry Cookies

Ingredients

Preparation

Nutritional information

Tips

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