Cranberry Pistachio Shortbread Cookies - The Dancing Deer Bakery - cooking recipe

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)

Preparation

In a small bowl, combine the flour and salt and stir together with a fork until blended. Set aside.
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.
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.
Position rack in the center of the oven and preheat to 325\u00b0F.
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.