They barely spread so you can get a lot on a tin - but the do spread some. Don't bake too long or the bottoms burn. They are lovely with white icing drizzled over them.
3/4 cup sugar
2 T milk
1 t pure vanilla extract or orange or lemon zest
2 c all-purpose flour
1/4 c whole wheat
1/2 t salt
3/4 c dried, chopped cranberries
1/2 c chopped pistachios
1/2 t salt
3/4 c dried, chopped cranberries
1/2 c chopped pistachios
In the bowl of an electric mixer, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. [Unless the butter is soft, this doesn't work!]
Add milk and vanilla or zest. Beat until just combined.
With mixer on low, gradually add flour, salt, cranberries, and pistachios; continue beating until fully combined.
Turn dough out onto a clean work surface, and divide into 2 equal pieces. Shape each piece into 8-inch square or rectangular logs, about 2 inches in diameter. No need to cover. Refrigerate until firm, about 2 hours.
Preheat oven to 375 degrees. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to oil-sprayed baking sheets, fairly close together, but leave some space. Bake until edges are golden, 16 to 18 minutes, rotating baking sheets halfway through. They crisp as they dry, so resist the temptation to overbake.
Turn dough out onto a clean work surface, and divide into 2 equal pieces. Shape each piece into 8-inch square or rectangular logs, about 2 inches in diameter. No need to cover. Refrigerate until firm, about 2 hours.
Preheat oven to 375 degrees. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to oil-sprayed baking sheets, fairly close together, but leave some space. Bake until edges are golden, 16 to 18 minutes, rotating baking sheets halfway through. They crisp as they dry, so resist the temptation to overbake.
When cooled, compact them on a cookie tin and drizzle royal icing. The fancy way to make it is with meringue powder but you can just use powdered sugar, some vanilla, and a little milk. Use a heavy ziplock. The hard part is transfering the icing into the ziplock. Put a pinhole in the tip of the ziplock, and squeeze & drizzle. One cup of powdered sugar with as little liquid as you need is plenty. Add the liquid 1/2 t at a time.
Or, drip with a spoon. I am still working on this. The icing glops from the spoon and then flows smoother....
I brought these to Frieda Naumburg's bat mitzvah, mostly in a tent in Judy and Chayim's backyard as it was still COVID. These were a big hit with Chayim, David, and Zach.
