Are you stuck in a “treat yourself” mentality? Trust us, you’re not alone. With growing shopping lists and packed party schedules, many of us have abandoned our usual eating habits. Since Halloween, or perhaps even before, we’ve been pinballing between sugar highs and feeling swollen from increased salt intake.
Of course, we want to experience the season’s magic and the joy of spending time with loved ones. But that requires feeling our best. A healthy holiday meal with nutrient-dense ingredients can refuel us and keep us celebrating through New Year’s Eve and beyond. CARTI’s Chef Coby Smith shared one of his recipes that does just that.
Cranberry Pistachio Shortbread Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 1/4 cup all-purpose flour
- 1/4 tsp. salt
- 1 tbsp. orange zest
- 3/4 cup dried cranberries, roughly chopped
- 3/4 cup pistachios, roughly chopped
Directions:
- In a mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy.
- Reduce the mixer speed to low, then add in flour, salt and orange zest until combined. Stir in cranberries and pistachios.
- Place a sheet of parchment paper or cling wrap on the counter for the dough and knead it until it comes together.
- Arrange the dough on the parchment paper/cling wrap in a log shape.
- Roll up the parchment paper or cling wrap and twist the ends to form a tight log. Chill in the fridge until firm, at least one hour.
- When ready to bake, preheat the oven to 325°F and line two baking sheets with parchment paper.
- Remove the dough from the fridge, unwrap it and slice it into 1/4-inch-thick rounds. Place them on the prepared baking sheet two inches apart.
- Bake until cookies are set and the edges turn golden, approximately 14-16 minutes.
Finding the motivation to cook can be challenging, especially during and post-holidays. Register for one of Chef Coby’s free bimonthly cooking demonstrations at The Bridge here.