Cranberry Pistachio Shortbread Cookies - the Dancing Deer Bakery

Ingredients

• 2 cups unbleached all-purpose flour
• 1/2 teaspoon kosher salt
• 5/8 cup unsalted butter
• 2/3 cup sugar
• 1 egg
• 2 -4 tablespoons chopped dried cranberries (to taste)
• 2 -4 tablespoons coarsely chopped pistachios (to taste)

Instructions

1. In a small bowl, combine the flour and salt and stir together with a fork until blended. Set aside.
2. Using an electric mixer, combine the butter and sugar, and beat until just blended, 1-2 minutes. Add the egg and beat until blended about 1 minute more.
3. Add the flour mixture, and on low-speed, beat until the mixture just begins to form a sticky dough, about 1 minute more. Turn out onto a floured surface, and gently pat together to form a dense ball of dough. Add cranberries and pistachios and knead gently until evenly combined, and shape into a flat round disk. Wrap tightly with plastic wrap and chill for at least 2 hours.
4. Position rack in the center of the oven and preheat to 325°F.
5. On a lightly floured surface, roll cookies out to about 1/8 ” thick, and cut to desired shape. Transfer to a heavy - duty cookie sheet and bake until just golden around the edges, 15-18 minutes.