Cranberry Pistachio Shortbread
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- 3/4 c
- unsalted butter, softened
- 1/2 c
- granulated sugar
- 1/2 c
- finely chopped shelled pistachios
- 1/4 c
- dried cranberries, finely chopped
- 2 c
- all purpose flour
- 1/4 tsp
1With an electric mixer, beat together butter and sugar until light and fluffy.
2Mix in pistachios and dried cranberries.
3Add flour and salt and mix well to make a stiff dough.
4Divide dough in half and roll each piece in wax paper to make a cylinder about 2 inches in diameter and 6 inches long. Refrigerate dough until firm, at least 4 hours.
5Preheat oven to 350°F and oil baking sheets or line them with parchment paper.
6Slice dough into rounds about 1/4 inch thick. Arrange about 1 inch apart on cookie sheets.
7Bake 12 minutes or until edges are browned. Let cookies cool on baking sheet for a few seconds and then remove to a wire rack and let cool completely.
8If desired, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving.