With a few additions Pistachio Cranberry Shortbread are just what you need with your next cup of coffee or tea. A buttery cookie with a bit of sweetness from dried cranberries. A little less sweet than a traditional cookie.
Prep Time: 2hours20minutes
Cook Time: 16minutes
1 ¼cupsdried cranberries
1cupunsalted pistachios(slightly toasted)
In an electric mixer, beat the butter and sugar together on medium speed until very smooth and creamy, about 5 minutes. Add vanilla, then reduce speed to low. Add dry ingredients and mix until just combined. Fold in pistachios and cranberries.
Divide in two and form each half into a log 2 inches in diameter. Cover with plastic wrap and refrigerate for 2 hours.
Preheat oven to 350º and line baking sheets with parchment paper.
Slice to desired depth, ¼ to ½ inch thick and place on prepared pans. They will not change shapes while cooking. Bake for 16-20 minutes until the edges begin to brown.
Barbara's Notes + Tips
The dough can be frozen until ready to make. Just thaw before slicing.
Use a serrated knife to slice.
If the dough breaks apart when slicing, let it warm up.
You can use salted pistachios, just leave out the added salt.
Shape the logs into the size that you want, they will not change shape when baked.