A dollop of red cherry jam makes these buttery shortbread cookies perfect for the holidays. Pistachios deliver a pleasing outer crunch.
- Portion size 35 servings
- Credits : Canadian Living: Holiday Baking 2014
Ingredients
Method
In large bowl, beat butter with icing sugar until fluffy; beat in vanilla. In separate bowl, whisk flour with salt; stir into butter mixture just until combined. Roll by 1 tbsp into balls.
Whisk egg whites with 1 tsp water until frothy. Place pistachios in separate bowl. Using fork, dip each dough ball into egg mixture; dip into pistachios to coat.
Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Supporting opposing sides of 1 ball with 2 fingers, press opposite index finger into centre to create deep well. Pinch together any cracks around edge. Repeat with remaining balls.
Bake, 1 sheet at a time, in 350°F (180°C) oven until edges are golden, about 12 minutes. Let cool on pans for 3 minutes; transfer directly to racks to cool completely. Spoon scant 1 tsp of the jam into well of each cookie. (Make-ahead: Store in airtight container for up to 3 days.)
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 56 mg
- Sugars 5 g
- Protein 2 g
- Calories 110.0
- Total fat 7 g
- Potassium 42 mg
- Cholesterol 14 mg
- Saturated fat 4 g
- Total carbohydrate 12 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 5.0
- Vitamin C 2.0
