Cranberry Pistachio Shortbread

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336x280 tengah

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Ingredients

• 11/4 cups all purpose flour
• 1/4 tsp salt
• 1/2 cup butter softened (1 stick)
• 1/3 cup granulated white sugar
• 1/2 tsp vanilla extract
• 1/2 cup pista coarsely chopped
• 1/2 cup dried cranberries chopped

Method

1. Mix all purpose flour and salt and keep aside. 
2. Beat butter until smooth. (About 1 – 2 minutes)
3. Add sugar and beat until creamy (About 3 minutes)
4. Add vanilla extract and mix.
5. Stir in the flour-salt mixture and mix gently.
6. Add pistachio.
7. Add the cranberries.
8. Mix to combine. If the mixture is crumbly, use a few drops of water to form a dough.
9. Place the dough in a parchment paper and shape it into a rectangle about 10 inches long and 2 inches wide.
10. Wrap it and place in refrigerator for 2 hours.
11. Preheat oven to 325F.
12. Remove dough from refrigerator and slice into 1 cm thick slices.
13. Place in a parchment lined baking sheet and bake in a 325F preheated oven for 14 – 18 minutes until the edges start turning brown.
14. I sprayed the parchment paper since I had issues getting stuff off of it.
15. Out of the oven.
16. Tasty and colorful cookies ready.
17. Enjoy!

Base Recipe adapted from site

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