Easiest Way to Cook Tasty Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF

Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF. Welcome to our precious Vick's home!! She is so talented and such a blessing in our lives! We love her and her creativity!! Hello and welcome to Chef Vicky Ratnani's Cranberry kitchen. Today he is going to show you how to make worlds best U.

S Cranberries Smoothie that too in just. Watch celebrity Chef Vicky Ratnani preparing a delectable salad with healthy cranberries. A salad that is packed with flavors sweet. You can cook Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF using 9 ingredients and 10 steps. Here is how you cook it.

Ingredients of Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF

1. You need 370 grams of gluten-free / plain flour (3 cups).
2. You need 1/4 tsp of xanthan gum if using GF flour.
3. It's 235 grams of sunflower spread / butter (1 cup).
4. You need 170 grams of golden caster sugar (3/4 cup).
5. It's 1 pinch of salt.
6. It's 40 grams of chopped dried cranberries (1/3 cup).
7. Prepare 40 grams of chopped shelled pistachios (3/8 cup).
8. Prepare of cold water as needed to bind.
9. It's of icing sugar to decorate.

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Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF step by step

1. In a bowl, rub together the flour, xanthan gum if using, salt and butter with your fingertips to form breadcrumbs.
2. Add the sugar and knead into a dough, adding a few drops cold water as required to help it come together.
3. Knead in the nuts and cranberries then form a sausage shape from the dough about 4cm in diameter.
4. Wrap in clingfilm and chill for half an hour.
5. Preheat the oven to gas 4 / 180C / 350°F and line a baking tray.
6. Cut the dough into 24 pieces and roll into balls, then flatten with the palm of your hand. I find it easiest to cut the dough into quarters then mark with a knife 6 lines on each quarter sausage then cut through into even slices.
7. Place on the baking tray and bake for 14 - 18 minutes until slightly golden.
8. Let sit on the baking tray a couple of minutes before cooling completely on a wire rack then dust lightly with icing sugar.
9. You can freeze half of the dough for later use if required. It'll keep for around 3 months.
10. You can leave out the pistachios if you can't tolerate nuts or exchange them for sunflower seeds.

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