Cardamom Pistachio Cranberry Shortbread Recipe

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 tsp ground cardamom
• 1/4 tsp salt (omit if using salted pistachios)
• 3/4 cup unsalted butter
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup chopped pistachios
• 1/2 cup chopped dried cranberries

Directions:

1. In a bowl, whisk together flour, cardamom, and salt; set aside.
2. In bowl of electric mixer, beat butter and powdered sugar on low speed until blended. Increase speed to high and beat until light and creamy. Mix in vanilla. On low speed, gradually add flour mixture until just combined. With a sturdy spoon, stir in pistachios and cranberries.
3. Turn dough out onto a lightly floured surface. Divide into two equal pieces. Roll each into a 6-inch log. Wrap logs in plastic wrap and chill for 1 hour or up to overnight.
4. To bake cookies, preheat oven to 350°F and line two baking sheets with parchment paper.
5. Unwrap one of the chilled logs and place on a cutting board. (Keep the other log chilled until ready to slice and bake.) With a sharp knife, slice logs into 1/4-inch thick slices.
6. Place the slices, 1 inch apart, on the lined baking sheets. Bake for 12-15 minutes or until very light-golden brown. Gently transfer cookies to a wire rack to cool. Store in an airtight container or freeze.