cranberry pistachio shortbread

How To Make cranberry pistachio shortbread

• 1

  With an electric mixer, beat together butter and sugar until light and fluffy.
• 2

  Mix in pistachios and dried cranberries.
• 3

  Add flour and salt and mix well to make a stiff dough.
• 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.
• 5

  Preheat oven to 350°F and oil baking sheets or line them with parchment paper.
• 6

  Slice dough into rounds about 1/4 inch thick. Arrange about 1 inch apart on cookie sheets.
• 7

  Bake 12 minutes or until edges are browned. Let cookies cool on baking sheet for a few seconds and then remove to a wire rack and let cool completely.
• 8

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