Sablés with pistachios and cranberries

Ingredients for 1 servings:

• 140 g flour
• 40 g powdered sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• ½ lemon(s), untreated, zest
• 110 g butter, soft
• 1 egg white
• 40 g chopped pistachios
• 40 g cranberries, chopped
• Sugar for rolling

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 32 minutes

Makes about 40 pieces.

Place flour, powdered sugar, salt, vanilla sugar, and finely grated lemon zest in a bowl. Add the softened butter. Then add the egg whites, pistachios, and cranberries and knead everything with your hands until you have a smooth and soft dough. Add a little more flour as needed; the dough should not be sticky. Divide the dough in half and form logs. Wrap each log in plastic wrap and place in the freezer for about 1 hour. Preheat the oven to 160°C (fan). Remove the dough from the plastic wrap and roll in a little sugar, pressing it in lightly. Cut the logs into approximately 5 mm thick slices with a sharp knife and place them on a baking sheet lined with baking paper. Bake for 12 minutes. The logs should remain light in color. Remove the finished logs from the oven and let them cool on the sheet. These cookies are a visual eye-catcher and can be baked all year round. Depending on your taste, you can also mix about 1 tablespoon of crushed pink peppercorns with the sugar and roll the rolls in it.