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: Meanwhile, 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.

Step 8: Let cookies cool on baking sheet for a few seconds and then remove to a wire rack and let cool completely.

Step 9: If desired, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving.