Tuesday, May 7, 2013

All About Moms | Shortbread Cookies

Welcome to "All About Moms" week. In honor of Mother's Day, I thought it would be fun to dedicate a week to just that.

My sister and I have a great gift to give to my mom on Sunday and I'm also preparing a basket of some favorite treats.  She LOVES shortbread and always asks when I'm baking her some cookies.  I actually made this last night and it's in the freezer. I'll thaw and bake Saturday evening so the cookies will be fresh for Sunday. 

I love my mom so much, even more as I get older and realize just how amazingly strong she's always been. She mentioned the other day to someone that while Amy and I were growing up there had been times she struggled and we had done without. I actually had to laugh when Amy told me and asked her when that was. We were not rich, of course, but if we ever did without, mom certainly hid it well. I am so thankful to God for the gift of having her in my life.  

Cranberry-Orange-Pistachio Shortbread
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sifted confectioners' sugar
2 teaspoons pure vanilla extract
1 tablespoon orange zest
1 tablespoon orange juice
1/2 cup finely chopped dried cranberries
1/4 cup finely chopped pistachios
2 cups all-purpose flour
1/2 teaspoon salt

Beat butter with an electric mixer at medium speed until creamy. Gradually add confectioners' sugar, beating until smooth. Stir in vanilla, orange zest and orange juice. Add cranberries and pistachios, stir just until blended.  

In a separate bowl, whisk together the flour and salt.

Gradually add flour mixture to butter mixture, beating at low speed until blended.

Shape shortbread mixture into 2 logs. Wrap in wax paper & aluminum foil. Refrigerate overnight or up to 3 days. Remove from refrigerator 10 minutes prior to using (while oven preheats).

Pre-heat oven to 350F. Cut each log into  1/4” thick slices.  Place on parchment paper-lined cookie sheet. Bake for 10-12 minutes, or until edges of cookies are slightly golden (mine take 10 minutes).  

You can store these in an airtight container but mine never last that long.  

***It's important to let your cookie dough rest before slicing to bake. Otherwise the logs are hard to cut and the slices crumble easily.***
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1 comment :

  1. That shortbread looks delicious! And that photo of you and your mom is beautiful!