Christmassy Cranberry Pistachio Log Cookies

The joy of baking for Christmas for yourselves, family and friends. Pretty and delicious - makes a wonderful gift. Nibble on the colourful red and green soft, chewy and yet crunchy aromatic and wholesome biscuits.

This pastry is evolved from shortbread recipe. However, to help all the ingredients bind and stay intact instead of crumbling or melting, egg and fresh milk are added to the dough.

Ingredients

Butter : 1 block (250 g) softened to room temperature (not oily and melting)
Sugar powder or icing sugar 130 g
Castor sugar (white or brown) 30 g
Full cream Milk 1/2 cup
Egg yolk  1 (beaten)
Cranberry 200 g in dried form, soak in a dash brandy,  mix well and let it marinate
Pistachio (raw unsalted) - cut or chop coarsely
Plain flour 320 g
Salt 1 tsp

Simple Steps


Mix butter and sugar till smooth and creamy (easier with electric mixer)


Add vanilla extract and combine. 


Fold in flour and salt mixture gradually and mix well. 


Stir chopped nuts and berries evenly. 


Add milk and egg yolk. Mix well.


Divide dough into two approximately equal portions. Spoon one part onto 2/3 way of a piece of baking paper. Lift up one side, press firmly. Do the same for the other side.  Roll and wrap up the pastry. Press the ends firmly and fold inwards. 


Chill in the fridge for at least two hours. 


Preheat oven till 180 C. Line baking trays with baking paper. 


Cut biscuit dough with a sharp knife into 2.5 cm thickness and place gently on the baking tray.
Repeat with another baking tray. 


Turn down oven heat to 150 after 15 minutes. Turn the cookies over and reverse the original facing of the baking tray. Continue baking for another 10 minutes. 


Makes about 50 cookies.