CRANBERRY AND PISTACHIO SHORTBREAD COOKIES
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookie
Ingredients
  • 2 cup flour (280 gr)
  • 1 cup butter, softened (230 gr)
  • 75 gr powdered sugar (2/3 cup)
  • ¼ cup dried cranberries (roughly chopped)
  • ¼ cup pistachio (roughly chopped)
  • ¼ tsp salt
  • 1 tsp vanilla extract
Instructions
  1. Combine flour with salt and pass through a fine sieve.
  2. Beat soft butter and powdered sugar with an electric whisk for a couple of minutes, until pale.
  3. Add in the vanilla extract.
  4. Mix in the flour using a wooden spoon or the lowest setting on your kitchenaid until just combined.
  5. Add cranberries and pistachios.
  6. Transfer the dough onto a piece of plastic wrap and shape into a log, wrap tightly.
  7. Place in the fridge for a minimum of 30 mins or longer if you have time.
  8. Preheat the oven to 350 F (180 C).
  9. Slice the chilled log into ⅓ inch pieces, place on a parchment lined baking tray and chill for another 15 mins, in the freezer if possible.
  10. Bake for about 13-15 mins or until lightly golden.
  11. Let cool for 10 mins then transfer onto a wire rack.
  12. Try not to eat them all at once : ))
Notes
They'll keep for upto a week at room temp, stored in an airtight container.

Unbaked cookie dough can be stored in the freezer for upto two months.
Recipe by HatiBon English at https://www.hatibon.com/blog/2018/01/cranberry-pistachio-shortbread-cookies/