Cranberry Pistachio Shortbread

I love shortbread - and when it's studded with salty pistachios and sweet dried cranberries - um, yes please I'll have another. This is a beautiful treat for Christmastime with the green and red, and it is absolutely irresistable.

This comes together very quickly but the dough does need some time to chill, so plan accordingly.

Start by beating the butter until it is creamy, then add the sugar and beat until well combined. Add the vanilla

then the flour and salt and continue to mix until incorporated. The dough will be very crumbly. Toss in the pistachios

and the cranberries

and just stir with a wooden spoon or spatula to mix. You'll probably need to add a little water - just a tablespoon or so - until the dough comes together.

Transfer the dough to some parchment paper or cling wrap

and form into a log.

Wrap it completely in the paper or wrap and refrigerate for at least two hours or overnight.

When it's time to bake, remove the dough from the wrapping and cut into slices.

Place the dough slices on a parchment-lined cookie sheet, or use a baking mat.

Bake for about 15 minutes or until golden. Transfer the cookies to a wire rack to cool completely.

This doesn't make a very big batch so you might want to double the recipe! I was in danger of eating this all in one evening...and can you blame me?

One year ago: Gumdrops
Two years ago: Cranberry White Chocolate Cookies
Three years ago: Cinnamon Sugar Muffins

Find more great stuff at Full Plate Thursday, Recipe Box, Thursday's Treasures, Wicked Good Wednesdays, Foodie Friday, Food on Fridays, Friday Finds, Foodtastic Friday, Foodie Friday #2.

Cranberry Pistachio Shortbread

1/2 cup butter, softened
1/3 cup sugar
1/2 tsp. vanilla
1 1/4 cups flour
1/4 tsp. salt
1/2 cup pistachios, coarsely chopped
1/2 cup dried cranberries

Beat the butter on medium speed with an electric mixer until creamy. Add the sugar and mix until blended. Add the vanilla, flour and salt and mix until incorporated. Dough will be crumbly.

With a wooden spoon, stir in pistachios and cranberries. Add water, 1 teaspoon at a time, until dough comes together. Transfer dough to a sheet of parchment and form into a log. Refrigerate two hours or overnight.

Slice the dough into 1-centimeter slices and tranfer to a parchment or baking mat-lined cookie sheet. Bake at 325 for 14-16 minutes until golden. Transfer cookies to a wire rack to cool completely. Makes 2 dozen cookies.