Land-Raised Corn Flour Shortbread Cookies with Cranberries & Pistachios

Instrucciones

1. Cream the softened butter with the sugar until smooth and fluffy. Add the vanilla extract and the citrus zest. Mix in the corn flour, the oat flour, and the salt. The dough will feel slightly crumbly. Fold in the chopped pistachios and cranberries until everything is evenly combined.
2. Shape the dough into a log, wrap it, and chill it in the refrigerator for about thirty to forty-five minutes.
3. When ready to bake, slice the dough into half-inch pieces. Because the dough is naturally crumbly, gently shape each cookie with your hands after cutting to help it come together and hold its form
4. Place the shaped cookies on a parchment-lined baking sheet and bake at 325°F until the edges are lightly golden, about fourteen to sixteen minutes. Allow the cookies to cool completely so they firm up and develop their final texture.
5. Melt the chocolate in a heatproof bowl over gentle heat or in the microwave in short intervals, stirring until smooth
6. Gently dip half of each cooled cookie into the melted chocolate and place them on parchment to set.
7. While the chocolate is still soft, sprinkle the dipped side lightly with flaky Colima salt.
8. Let the chocolate fully set before storing or serving.