Cranberry Pistachio Shortbread Cookies

• total tid: 1 hour 13 minutes

Ingredienser

2 cups all purpose flour

1 cup unsalted butter, softened

1/2 cup powdered sugar

1/2 cup dried cranberries, chopped

1/2 cup pistachios, chopped

1 tsp vanilla extract

Pinch of salt

Coarse sugar for rolling

Fremgangsmåte

Cream the butter and powdered sugar together until light and fluffy

Mix in the vanilla, then gradually add the flour and salt

Fold in the cranberries and pistachios

Shape the dough into a log, roll in coarse sugar, and chill for at least an hour

Slice into rounds and bake at 350°F for 12 to 14 minutes until the edges are just golden

Cool completely before stacking, they firm up as they cool

The pistachios give these such a nice color against the cranberries, and they always look more impressive than the effort they actually take. I usually make a double batch because they disappear fast whenever I bring them anywhere.

Do you usually go for cranberries and pistachios, or do you have a favorite mix in shortbread?

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