Cranberry Pistachio Shortbread

Ingredients

• 11/4 cups all purpose flour

• 1/4 tsp salt

• 1/2 cup butter softened (1 stick)

• 1/3 cup granulated white sugar

• 1/2 tsp vanilla extract

• 1/2 cup pista coarsely chopped

• 1/2 cup dried cranberries chopped

1. Mix all purpose flour and salt and keep aside. 

1. Beat butter until smooth. (About 1 – 2 minutes)

1. Add sugar and beat until creamy (About 3 minutes)

1. Add vanilla extract and mix.

1. Stir in the flour-salt mixture and mix gently.

1. Add pistachio.

1. Add the cranberries.

1. Mix to combine. If the mixture is crumbly, use a few drops of water to form a dough.

1. Place the dough in a parchment paper and shape it into a rectangle about 10 inches long and 2 inches wide.

1. Wrap it and place in refrigerator for 2 hours.

1. Preheat oven to 325F.

1. Remove dough from refrigerator and slice into 1 cm thick slices.

1. Place in a parchment lined baking sheet and bake in a 325F preheated oven for 14 – 18 minutes until the edges start turning brown.

1. I sprayed the parchment paper since I had issues getting stuff off of it.

1. Out of the oven.

1. Tasty and colorful cookies ready.

1. Enjoy!

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Method

Base Recipe adapted from site