Cranberry Pistachio Shortbread Cookies

• Vegetarian

• Produce

  • 1/4 cup Cranberries, dried

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Almond extract
  • 1/4 tsp Salt
  • 1/4 cup Sugar

• Nuts & Seeds

  • 1/4 cup Pistachios

• Dairy

  • 1/2 cup Butter

Found on thehappierhomemaker.com

Description

Ingredients

• 1 cup of All Purpose Flour
• ¼ cup Sugar
• ½ cup or 1 stick of butter, chilled and cut into cubes
• ¼ tsp salt
• ¼ cup dried cranberries
• ¼ cup pistachios
• ½ tsp almond extract
• 1 tbsp. freshly squeezed orange juice.

Directions

• Pulse the cranberries a couple of times in a food processor and transfer to a large bowl.
• Repeat the process with the pistachios and set aside in the same bowl.
• In the same food processor, add the flour, sugar, salt and give it a 2 or 3 pulses till nicely mixed.
• Add the butter and pulse till it resembles a crumbly mixture.
• Drizzle in the almond extract and give it a couple more pulses to mix.
• Add the dough to the bowl with the cranberries and pistachios and mix by hand.
• Transfer the dough to a floured surface, knead and roll into a log.
• Wrap the dough in cling wrap and chill for at least 1 hour.
• Preheat oven to 325 F. Line two cookie sheets with parchment paper.
• Cut the dough into ¼ inch discs.
• Arrange on cookie sheet and bake for 14-16 minutes till golden brown around the edges.
• Cool on wire rack. Store in airtight container.