Twelve Days of Baking: Cherry, Cranberry and Pistachio Nut Shortbread Cookies

By pattie_d

Baking should not take all day. But quality should not be sacrificed either. I think this crunchy, rich, and definitely addicting shortbread cookie from my mother’s recipe box is a nice balance between time spent baking and the delicious results

Ingredients

• 1 cup shelled natural pistachio nuts
• 2 1/4 cups unbleached all purpose flour
• 1-teaspoon salt
• 2 sticks unsalted butter, at room temperature
• 2/3-cup sugar
• 2 teaspoons vanilla extract
• 1/2 cup dried cranberries
• 1/2 cup dried cherries

Preparation

Step 1

Makes about 4 dozen

Preheat the oven to 350F

In a medium size bowl mix the flour and salt and set aside.

In a stand mixer or with a hand held mixer, cream the butter and sugar until very smooth. Add the vanilla and beat for 1 minute. Add the cranberries, cherries and nuts and combine on low speed. Slowly blend in the flour and salt.

Gather up the dough and transfer it to a large sheet of wax paper. Pat the dough into a rectangle roughly 4 inches wide and 18 inches long. Use the wax paper to help you roll the dough into a log shape. Neaten the ends and place the wax paper wrapped dough in the freezer for 10 minutes.