Cranberry & Pistachio Shortbread Cookies
Ingredients:
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 cup dried cranberries, chopped
1 tsp vanilla extract
Pinch of salt
Instructions:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
Add the vanilla extract and a pinch of salt, mixing until combined.
Gradually add the flour, stirring until the dough forms. Stir in the chopped pistachios and cranberries.
Roll the dough into a log shape, about 1.5 inches in diameter, and chill for 30 minutes in the fridge.
Slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
Bake for 12-15 minutes or until the edges are golden.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!