I first saw these cookies when I was perusing Gourmet Magazine’s Favorite Cookies 1941-2008. They were the 2006 favorite and they immediately appealed to me because they were so pretty and (more importantly) contained two of my favorite things: pistachios and cranberries. If I’m being honest, I like dried cherries far better than dried cranberries, but who has that kind of money? Not me, especially because I have no control over dried cherries and could easily take down $30 worth while watching television.
At any rate, I also liked these because they are essentially shortbread cookies. Shortbread is one of my favorite things. It’s so simple and easy to put together, and the end result is so gratifying–crumbly, buttery bites of slightly sweet deliciousness. The colors in this cookie are very Christmasy, so I figured this would be a great time of year to make them.
Mine aren’t quite as pretty as the picture, but I blame some of the spreading on my oven. Because, I can’t blame myself, alright? I made the dough for these two days before I baked them, and I crushed the pistachios just a bit–a few blitzes in the food processor–before adding them so I wouldn’t run into any slicing issues. I had no issues with slicing whatsoever.
Umm…I apologize for the slightly scary green backdrop of these cookies. Considering I was photographing/packing goodie boxes up around midnight, it’s safe to say I did not spend much time photographing and reviewing my photographs.
I’m a little too tired to retype the recipe, and considering the only change I made was to use turbinado sugar instead of decorating (because the only decorating sugar at either store I went to was bright yellow), I will just direct you right to the recipe over on Gourmet’s site.
I definitely recommend these cookies. They have a great taste and texture and are incredibly easy to put together and make in advance–essential for times like this when you are doing a lot of baking!