Cranberry Pistachio Shortbread

Cranberry Pistachio Shortbread

Ingredients:

1/2 cup pistachios

2 sticks unsalted butter, at room temp

3/4 cup granulated sugar

1 blood orange, (juice and zest)

2 1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 cup dried cranberries, finely chopped

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Directions:

Toast pistachios in a 350 degree oven for 10 minutes.  Cool chop and set aside.  Cream butter, sugar and zest on high until fluffy.  Mix in juice.  Beat in flour and salt on low speed until dough forms.  Fold in cranberries abad pistachios.

In wax paper, roll dough into a 2" thick log.  Freeze for 30 minutes.

Roll log in granulated sugar.  Slice into 1/2" thick pieces.  Place on parchment paper lined cookie sheets.  Bake at 350 degrees until sides are lightly brown (12 to 18 minutes) rotating pan once.  Keep cookies on pan for 10 minutes, then place on cooling rack.

Recipe from Cakes and Ale Bakery, Atlanta, GA