cranberry, pistachio & white chocolate shortbread

How To Make cranberry, pistachio & white chocolate shortbread

• 1

  cream together the butter and sugar until light and fluffy, about 3 minutes. mix in the vanilla extract.
• 2

  in a separate bowl, whisk or sift together the flour and salt.
• 3

  add the flour & salt to the butter mixture. mix on low speed until it just starts to come together. add the cranberries, pistachios, and white chocolate a half a cup at a time until it's incorporated. mix until the dough forms a ball.
• 4

  roll into a log about 2 inches in diameter (roll it wider or skinnier depending on how big you want your cookies). roll the log in some wax paper.
• 5

  chill in the fridge for at least 1 hour.
• 6

  preheat the oven to 350F and line a sheet pan with parchment paper.
• 7

  slice the log into 1/4 inch slices. place the slices on the sheet pan. they don't spread much, so they can be pretty close together.
• 8

  bake for 10-13 minutes, or until the edges are just starting to brown.
• 9

  remove from the pan and cool to room temp. 4 points per cookie
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