Cranberry Shortbread Cookies

By cmschnettler

Ingredients

• 3/4 pound (3 sticks) unsalted butter, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 1/2 cups all purpose flour
• 1/4 teaspoon kosher salt
• 3/4 cup chopped dried cranberries
• 1 cup roughly chopped pistachios
• 1 cup white chocolate chips

Details

Servings 4

Preparation

Step 1

1. cream together the butter and sugar until light and fluffy, about 3 minutes. mix in the vanilla extract.
2. in a separate bowl, whisk or sift together the flour and salt.
3. add the flour & salt to the butter mixture. mix on low speed until it just starts to come together. add the cranberries, pistachios, and white chocolate a half a cup at a time until it's incorporated. mix until the dough forms a ball.
4. roll into a log about 2 inches in diameter (roll it wider or skinnier depending on how big you want your cookies). roll the log in some wax paper.
5. chill in the fridge for at least 1 hour.
6. preheat the oven to 350F and line a sheet pan with parchment paper.
7. slice the log into 1/4 inch slices. place the slices on the sheet pan. they don't spread much, so they can be pretty close together.
8. bake for 10-13 minutes, or until the edges are just starting to brown.
9. remove from the pan and cool to room temp.