Cranberry Pistachio Shortbreads

Ingredients:

1 1/3 cups (300 g) all-purpose flour
1/2 teaspoon kosher salt
1 cup (2 sticks) (226 g) unsalted butter, room temperature
2/3 cup (135 g) granulated white sugar
1 teaspoon pure vanilla extract
1 cup (130 g) dried cranberries, coarsely chopped

Direction:

In a large bowl whisk the flour with the salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 - 2 minutes). Add the sugar and beat until smooth and creamy (about 3 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Fold in the chopped pistachios and dried cranberries. (Make sure that the nuts and cranberries are evenly distributed throughout the dough.)

Divide the dough in half. Place each half of dough on the center of a 14 inch (35 cm) length of parchment or wax paper. Smooth and shape the dough into an evenly shaped rectangle that is about 10 inches (25 cm) long and 2 inches (5 cm) wide. Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator o chill for at leas two hours, or up to three days. (The logs can also be frozen for about two months. If freezing, it is best to defrost the logs in the refrigerator overnight before slicing and baking.)

Preheat oven to 325 degrees F (160 degree C) with the rack in the center of he oven. Line two baking sheet with parchment paper.

Using a thin bladed knife, slice the logs into 1/4 to 1/2 inches (.5 o 1 cm) thick cookies. Place the cookies on the prepared baking sheet, spacing about 2 inches (5 cm) apart. Bake for about 15 - 20 minutes, or until the cookies are just beginning to brown around the edges. Remove from oven and cool on a wire rack.


Recipe by: Joy of Baking