Cranberry Pistachio Shortbread Cookies

A stunning vacation cookie!  These cookies have flecks of red and inexperienced in these beautiful Cranberry Pistachio butter cookie Cookies.

Ingredients

• 1 Cup All Purpose Flour
• 1/4 Cup Sugar
• 1/2 Cup butter chilled and take cubes
• 1/4 tsp salt
• 1/4 Cup dried cranberries
• 1/4 Cup pistachios
• 1/2 tsp flavouring
• 1 tbsp. freshly squeezed fruit crush.

Instructions

1. Preheat kitchen appliance to 325 F. Line 2 cookie sheets with parchment paper.
2. Pulse the cranberries one or two of times during a kitchen appliance and transfer to a bowl.
3. Now repeat the method with the pistachios and put aside during a bowl.
4. Now. to an equivalent kitchen appliance, add the flour, sugar, salt and provides it a two or three pulses until nicely mixed.
5. Next contribute the butter and pulse until it resembles a breakable mixture.
6. Drizzle within the flavouring and fruit crush and provides it one or two additional pulses to combine.
7. Now fold within the cut pistachios and cut cranberries.
8. Transfer the flour mixture to a floured surface, knead and roll into a log. Cling wrap and chill for one hour.
9. Cut into 1/4 in. discs. prepare on cookware and bake for 14-16 minutes until golden brown round the edges.
10. Cool on wire rack. Store in airtight instrumentality.

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