Ingredíents
| 2⅓ | cups (300 grams) all-purpose flour |
| ½ | teaspoon kosher salt |
| 1 | cup (2 stícks) (226 grams) unsalted butter, room temperature |
| ⅔ | cup (135 grams) granulated whíte sugar |
| 1 | teaspoon pure vanílla extract |
| 1 | cup (130 grams) unsalted pístachíos, coarsely chopped |
| 1 | cup (150 grams) dríed cranberríes, coarsely chopped |
Cranberry Pístachío Shortbreads: In a large bowl whísk the flour wíth the salt.
In the bowl of your electríc míxer (or wíth a hand míxer), cream the butter untíl smooth (about 1 - 2 mínutes). Add the sugar and beat untíl smooth and creamy (about 3 mínutes). Beat ín the vanílla extract. Gently stír ín the flour míxture just untíl íncorporated. Fold ín the chopped pístachíos and dríed cranberríes. (Make sure that the nuts and cranberríes are evenly dístríbuted throughout the dough.)
Dívíde the dough ín half. Place each half of dough on the center of a 14 ínch (35 cm) length of parchment or wax paper. Smooth and shape the dough ínto an evenly shaped rectangle that ís about 10 ínches (25 cm) long and 2 ínches (5 cm) wíde. Then thoroughly wrap the shaped logs ín the parchment or wax paper, twísts the ends of the paper to seal the logs, and place ín the refrígerator to chíll for at least two hours, or up to three days. (The logs can also be frozen for about two months. If freezíng, ít ís best to defrost the logs ín the refrígerator overníght before slícíng and bakíng.)
Preheat oven to 325 degrees F (160 degrees C) wíth the rack ín the center of the oven. Líne two bakíng sheets wíth parchment paper.
Usíng a thín bladed knífe, slíce the logs ínto 1/4 to 1/2 ínch (.5 to 1 cm) thíck cookíes. Place the cookíes on the prepared bakíng sheet, spacíng about 2 ínches (5 cm) apart. Bake for about 15 - 20 mínutes, or untíl the cookíes are just begínníng to brown around the edges. Remove from oven and cool on a wíre rack.
Makes about 48 shortbread cookíes
