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

Method

• Mix all purpose flour and salt and keep aside. 
• Beat butter until smooth. (About 1 – 2 minutes)
• Add sugar and beat until creamy (About 3 minutes)
• Add vanilla extract and mix.
• Stir in the flour-salt mixture and mix gently.
• Add pistachio.
• Add the cranberries.
• Mix to combine. If the mixture is crumbly, use a few drops of water to form a dough.
• Place the dough in a parchment paper and shape it into a rectangle about 10 inches long and 2 inches wide.
• Wrap it and place in refrigerator for 2 hours.
• Preheat oven to 325F.
• Remove dough from refrigerator and slice into 1 cm thick slices.
• Place in a parchment lined baking sheet and bake in a 325F preheated oven for 14 – 18 minutes until the edges start turning brown.
• I sprayed the parchment paper since I had issues getting stuff off of it.
• Out of the oven.
• Tasty and colorful cookies ready.
• Enjoy!

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