Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, vickys christmas cranberry & pistachio cookies, gf df ef sf. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Vickys Christmas Cranberry & Pistachio Cookies, GF DF EF SF is something which I have loved my whole life. They’re fine and they look wonderful.

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

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

1. Make ready 370 grams gluten-free / plain flour (3 cups)
2. Prepare 1/4 tsp xanthan gum if using GF flour
3. Prepare 235 grams sunflower spread / butter (1 cup)
4. Take 170 grams golden caster sugar (3/4 cup)
5. Get 1 pinch salt
6. Make ready 40 grams chopped dried cranberries (1/3 cup)
7. Prepare 40 grams chopped shelled pistachios (3/8 cup)
8. Take cold water as needed to bind
9. Prepare 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
11. Ready to serve and ENJOY!

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