Shop Sale at Williams-Sonoma

Holiday Cookies main page

Almond crisps with glazed almonds
Almond tuiles
Chocolate crinkles
Chocolate truffles
Christmas pastries
Christmas rosettes
Cranberry pistachio biscotti
Date squares
Festive shortbread
Ginger bread dough
Ginger snaps
Gingerbread snowflakes
Glazed holiday stars
Holiday sugar cookies
Irish shortbreads
Italian Christmas pastries
Lemon shortbread cookies
Melting moments
Pecan crescents
Pistachio orange lace cookies
Raspberry squares
Robert Linxe's chocolate truffles
Russian tea cakes
Shortbread sticks dipped in caramel
Stained-glass cookies
Sugar cookies
The stars
Tom's thumbprints
Vanilla wafers
Walnut crescents
Walnut raspberry brownies

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network



3 eggs
3/4 cup sugar
1/2 cup melted butter, cooled
2 teaspoons vanilla
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup chopped dried cranberries
1/2 cup shelled pistachios

Preheat oven to 350 degrees.
In a large bowl, beat eggs and sugar; gradually add butter and vanilla.
Mix together flour, baking powder, and salt; stir into egg mixture to make soft sticky dough. Add cranberries and pistachios; mix with spoon, then with floured hands, until dough is smooth and fruit and nuts are evenly distributed.
Turn dough onto a floured surface and press into ball. Divide in half; shape each into 7-inch log. Flatten to 4 inches wide with slightly rounded edges.
Place logs about 4 inches apart on greased large baking sheet. Bake for about 20 minutes or until firm to touch.
Let cool for 10 minutes on baking sheet. Transfer logs to cutting board; with sharp knife, cut on slight diagonal into 3/4 inch slices. Arrange slices upright, about 3/4 inch apart on baking sheet. Reduce oven temperature to 300 degrees.
Bake slices for 20 to 25 minutes, or until firm and dry. Let cool. (may be stored in airtight containers for 4 days.)

Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.