All purpose flour – 1 1/2 cups
Sugar – 1/2 cup
Unsalted Butter – 3/4 cup, at room temperature
Salt – 1/2 tsp
Vanilla extract – 1 tsp
Shelled Pistachios, Almond, Cashews, Melon – 3/4 cup, chopped
Cranberries – 1/4 cup
How to bake the cookies
Cream the sugar, butter, salt and vanilla in beater till creamy.
Add flour, pistachios and cranberries, stir until combined
Divide the dough in half and shape into a log
Freeze for an hour and when ready to bake, preheat the oven to 185 C. Lightly grease the baking pans or line them with parchment paper.
Remove the cookie logs from the freezer and set them aside for a few minutes to soften a little bit. Then slice them into 1/4″ thick pieces.
Place them on the prepared baking sheet and bake for 25~35 minutes or until they feel firm. They will not brown much, baking longer at a lower temperature prevent them from darkening.
Remove the cookies from the oven and place them a cooling rack to cool completely. Store them in an airtight container.
Shapes can be cut as desired.
Rolled logs can be stored up to 3 months.
The cookies were not so sweet for my taste, you can increase as per taste.