This is my version of a recipe that I translated from all-purpose flour to a gf 1-1 blend with a few other tweaks to make it even better.

This holiday shortbread cookie is pretty easy to make and with fresh orange zest in the dough it has a delightful flavor. Of course, I made it with butter, so it has the proper shortbread texture and flavor. No one will ever guess that they are gluten free. They will just keep eating them!

Pistachio and Cranberry Shortbread Cookies

INGREDIENTS:

2 sticks (1 cup) softened butter

2/3 cup sugar

Grated zest of a large orange; do that before you squeeze some fresh juice for these cookies. If small orange do zest of 2

1 Tbsp. fresh orange juice

1/2 tsp. vanilla extract

2 1/3 cup King Arthur 1-1 GF flour blend

1/4 tsp. salt if using unsalted butter; leave out if you went with salted butter

3/4 cup pistachios, roughly chopped after measuring

3/4 cup dried cranberries, roughly chopped after measuring

INSTRUCTIONS;

Put softened butter and sugar in stand mixer bowl, beat until creamy, about 2 minutes. Can use a portable mixer if that’s what you have. Add juice and extract, beat until blended in. Add flour, salt and zest on low speed, blend well. Fold in the nuts and cranberries on low or with a spatula. Form dough into 2 logs; about 2-2.5 inches in diameter. Wrap in plastic wrap and put in your freezer for 30 minutes. Heat oven to 350. Put parchment paper on 2 baking sheets. Slice dough in 1/4-inch diameter coins. Place an inch apart on the parchment papered sheets. Bake 12-15 minutes, I did 15 minutes until edges are golden brown. Let them cool on the baking sheet for 5-9 minutes and then carefully move to a cooling rack. Let cool completely before eating so they have the desired crunchy texture. Store in a cookie jar. Makes about 40 cookies. Enjoy!

Note: I only baked half; other log is tightly sealed in plastic to bake in a week.