Perfect for the holidays, this buttery shortbread is full of cranberries and pistachios.
Recipe Source: Just So Tasty
Ingredients
1 cup unsalted butter, softened and at room temperature
3/4 cup powdered sugar
2 1/4 cup all-purpose flour
1/4 tsp. salt
1 Tablespoon orange zest
3/4 cup chopped dried cranberries
3/4 cup chopped unsalted pistachios
Instructions
Beat butter and sugar until light and fluffy. With the mixer on low speed, add flour, salt and orange zest.
Stir in chopped cranberries and pistachios.
Place a piece of waxed paper on the counter. Take half of the dough and form into a log about 1.5 inches in diameter. Roll the log tightly in waxed paper and twist the ends.
Repeat the process with the second half of the dough.
Refrigerate at least three hours or up to three days. Logs can also be frozen for up to two months. If frozen, allow to thaw in refrigerator overnight before baking.
When ready to bake, preheat oven to 325 degrees and line a cookie sheet with parchment paper.
Remove log from refrigerator and slice into 1/4-1/2 inch slices. Place the cookies two inches apart on the baking sheet and bake for 11-14 minutes or until the edges begin to turn golden brown.
Remove to cooling rack and allow to cool completely before storing in airtight container.