Cranberry Pistachio Shortbread
Created by Mikekey on November 23, 2015
- Servings: 48
- Prep Time: 15m
- Cook Time: 15m
- Recipe #21860
Ingredients
- 3/4 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 2 ounces pistachio nuts (1/2 cup shelled and finely chopped)
- 1/4 cup dried cranberries, finely chopped
- 2 cup pastry flour (unbleached, or all-purpose)
- 1/4 teaspoon salt
How to Make
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Step 1: With an electric mixer, beat together butter and sugar until light and fluffy.
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Step 2: Mix in pistachios and dried cranberries.
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Step 3: Add flour and salt and mix well to make a stiff dough.
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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.
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Step 5: Meanwhile, preheat oven to 350°F and oil baking sheets or line them with parchment paper.
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Step 6: Slice dough into rounds about 1/4 inch thick. Arrange about 1 inch apart on cookie sheets.
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Step 7: Bake 12 minutes or until edges are browned.
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Step 8: Let cookies cool on baking sheet for a few seconds and then remove to a wire rack and let cool completely.
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Step 9: If desired, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving.