Cranberry and Pistachio Shortbread
The problem with these cookies is Ken. He loves pistachios and I can't seem to hide them well enough that he can't find them. I am not even sure how he knows they are in the house. That being said if I am able to make these cookies he eats them so fast I do not get a chance to photograph them. Ken is currently away and I thought why not make these cookies and he can enjoy them when he returns. These cookies are full of pistachios and dried cranberries so that every bite is absolutely perfect!
- 1 cup unsalted butter, room temperature
- 1/2 cup icing or powdered sugar -
- 1 teaspoon vanilla -
- 1 3/4 cups all-purpose flour -
- 1/2 teaspoon salt -
- 2/3 cup dried cranberries
- 2/3 cup pistachios, shelled, coarsely chopped
- icing or powdered sugar - for dusting
- cooking spray
Preheat your oven to 300 degrees. Prepare a rimmed baking sheet lightly coated in cooking spray. Set aside. In a large bowl, using a wooden spoon, combine butter and sugar until smooth. Add vanilla, salt and gradually the flour until totally incorporated. Stir in cranberries and pistachios. Using two spoons or your hands create 1 1/2 inch pucks or discs and place on your prepared sheet. These cookies will spread so keep them at least an inch and a half apart. Sprinkle with more cranberries and pistachios if you like. Press them down into the cookie if desired. Bake for 20-25 minutes. Dust with icing sugar before serving if desired. Enjoy!