Pistacio Cranberry Shortbread Gluten Free

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Nutritional Info
  • Servings Per Recipe: 48
  • 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

View full nutritional breakdown of Pistacio Cranberry Shortbread Gluten Free calories by ingredient

Number of Servings: 48


    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


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.