Pistacio Cranberry Shortbread Gluten Free

Name: Pistacio Cranberry Shortbread Gluten Free Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 48
Ingredients: Butter unsalted 1 stick; Extra Light Olive Oil .5 C; Turbino Sugar 2/3 C; Vanilla Extract 1 tsp; CVS Easy Fiber .5 C; Soy Flour 1 cup; Bob's Red Mill GF All Purpose Flour 1 cup; Pistacios 1 cup; Cranberries dried sweetened (craisins) 1 cup; Almonds .5 cup ground

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 48

Ingredients

Butter, unsalted, 1 stickExtra Light Olive Oil, .5 CTurbino Sugar, 2/3 CVanilla Extract, 1 tsp CVS Easy Fiber, .5 CSoy Flour, 1 cupBob's Red Mill GF All Purpose Flour, 1 cup Pistacios, 1 cup Cranberries, dried, sweetened (craisins), 1 cup Almonds, .5 cup, ground

Directions

Cream together butter, oil, sugar, vanilla and "Easy Fiber." Slowly add flours. Chop the pistacios and dried cranberries and add to mixture. Fine chop the sliced almonds and add. Divide in 2 and roll in 10x2" rolls in waxed paper. Refridgerate for 2 or more hrs. (Can be frozen ahead of time and defrosted in refirdgerator.) Preheat oven to 325 degrees. Prepare cookie sheets with parchament paper or pan spray. Cut dough with sharp knife into 1/4"-1/2" discs and place them 2" apart on prepared cookie sheets. Bake 15-20 minutes. Makes 48 cookies.

Number of Servings: 48

Recipe submitted by SparkPeople user MSORANGEBLOSSOM.

Servings Per Recipe: 48

Nutritional Info Amount Per Serving

Calories: 79.6
Total Fat: 4.9 g
Cholesterol: 5.2 mg
Sodium: 7.4 mg
Total Carbs: 8.3 g
Dietary Fiber: 1.2 g
Protein: 1.5 g

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