Pistachio and cranberry shortbread

Absolutely delicious and I can eat these all day long. Not too much sugar and a very nice texture. The best shortbread cookie I have ever had. I tried a few out and this one really is a hit with the family. Just made some for gifts over the weekend and kept eating as I wrapped them.

Makes 24 cookies

Ingredients:

• 1 cup all purpose flour

• 1/4 cup sugar

• 1/2 cup butter chilled, cut into cubes

• 1/4 tsp salt

• 1/4 cup dried cranberries

• 1/4 cup pistachios

• 1/2 tsp vanilla extract

Directions:

1. Chop cranberries in half and in a food processor pulse pistachios till they are diced into crumbs. Set aside.

2. In a food processor or mixer, add flour, sugar and salt and mix the dry ingredients.

3. Add chilled butter and mix till mixture is crumbly. Then add vanilla extract.

4. Add the pistachios and cranberries and mix by hand.

5. Roll dough into a log by sprinkling a little flour. Wrap the dough in a cling wrap and chill for one-two hours.

6. Preheat oven to 325 degrees and line 2 cookie sheets with parchment paper. Cut the chilled cookie dough into 1/4 inch round circles.

7. Bake till golden brown (depends on your oven) around 25 minutes. Check at 15 minutes.