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

Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF.

Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, vickys christmas cranberry & pistachio cookies, gf df ef sf. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have vickys christmas cranberry & pistachio cookies, gf df ef sf using 9 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF:

1. {Prepare of gluten-free / plain flour (3 cups).
2. {Prepare of xanthan gum if using GF flour.
3. {Take of sunflower spread / butter (1 cup).
4. {Get of golden caster sugar (3/4 cup).
5. {Make ready of salt.
6. {Prepare of chopped dried cranberries (1/3 cup).
7. {Prepare of chopped shelled pistachios (3/8 cup).
8. {Make ready of cold water as needed to bind.
9. {Get of icing sugar to decorate.

Instructions to make Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF:

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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