| 330g |
SCS Salted Butter |
| 65g |
Shortening |
| 400g |
Sugar |
| 2 |
Eggs |
| 1 tsp |
Vanilla Essence |
| 170g |
Dried Cranberries |
| 120g |
Skinless Pistachios
(coarsely grounded) |
| 600g |
Plain Flour |
| 100g |
Corn Flour |
| 2 tsps |
Baking Powder |
|
|
| 1. |
Preheat oven to 150°C. |
| 2. |
Cream butter and shortening with sugar till pale white. Gradually add each egg and vanilla essence. Fold in cranberries and pistachios. |
| 3. |
In another bowl, combine plain flour, corn flour and baking powder and fold into butter mixture until just mixed. |
| 4. |
On a baking pan lined with non stick baking mat, portion no more than one tablespoon of cookie dough for each cookie and allow a small spacing between each cookie. |
| 5. |
Bake cookies for 30-35 mins, switching the direction of each tray at the halfway mark. |
| 6. |
Allow cookies to cool and store in airtight jars. |
|
