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Shortbread Snowflake Cookies
This recipe, submitted by reader Kirsti Gariepy, won third place in the 2016 Hannaford “fresh" Holiday Cookie Contest. The number of cookies may vary slightly depending on the size of your cookie cutter.
12 Tbsp. (1 1/2 sticks) Hannaford Unsalted Butter
1/4 cup shelled, unsalted pistachios, chopped fine
1 1/2 cups Hannaford All-Purpose Flour
1/2 cup Hannaford Instant Mashed Potatoes
1/2 cup plus 2 Tbsp. Hannaford Powdered Sugar, plus extra for dusting
1/4 tsp. salt
1/4 cup dried cranberries, chopped
1 tsp. Hannaford Vanilla Extract
1 tsp. water
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Shortbread Snowflake Cookies

Shortbread Snowflake Cookies

Shortbread Snowflake Cookies
  • Servings:Makes About 12 cookies
  • Prep Time:30 minutes
  • Cook Time:12 minutes
1. Melt butter in a small skillet over medium heat and cook, stirring frequently, until golden brown, about 5 minutes. Remove from heat and stir in pistachios; let cool for 15 minutes.
2. In a large bowl, whisk together flour, instant mashed potatoes, powdered sugar, and salt. Stir in cooled butter-pistachio mixture, cranberries, vanilla extract, and water and mix until dough forms. Shape dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes and up to 2 days.
3. Place racks in upper-middle and lower-middle of oven and heat to 350 degrees. On a lightly floured counter, roll dough to 1/4" thickness. Cut out shapes using a snowflake cookie cutter and transfer to two parchment-lined baking sheets. Bake until cookies are firm and lightly browned around edges, 10 to 12 minutes. Let cookies cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Once cool, dust cookies with extra powdered sugar and serve.
Source: Hannaford Fresh Magazine, November - December 2016