cranberry pistachio shortbread

How To Make cranberry pistachio shortbread

• Step 1
  With an electric mixer, beat together butter and sugar until light and fluffy.
• Step 2
  Mix in pistachios and dried cranberries.
• Step 3
  Add flour and salt and mix well to make a stiff dough.
• Step 4
  Divide 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.
• Step 5
  Preheat oven to 350°F and oil baking sheets or line them with parchment paper.
• Step 6
  Slice dough into rounds about 1/4 inch thick. Arrange about 1 inch apart on cookie sheets.
• Step 7
  Bake 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.
• Step 8
  If desired, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving.
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