Cranberry and Pistachio Shortbread Cookies

I use powdered pistachios in this recipe solely because Jacob doesn’t like any kind of nuts in baked goods. I wanted to prove to him that pistachio flavor can add a great nuttiness and almost savoriness to cookies, but I powdered them to skip the chunky texture he hates so much. In the end he liked the cookies which I took as a great win. They would pair great with a chai tea latte or afternoon coffee. 

Butter 

Sugar

Salt 

Flour 

Pistachio Powder

Dried Cranberries

Prepare pistachio powder if needed. I used whole pistachios and blended them in a spice grinder ahead of time. 

Cream together ½ cup room temp butter and ½ cup white sugar in a mixer. Keep the speed on low, you want to cream together but not add air to the mixture. 

Add 1 cup flour, 1/4 cup pistachio powder. 1 teaspoon salt and mix until dough starts to come together. Add ¼ cup chopped dried cranberries and mix until dough is in one mass. 

Wrap dough in cling film and roll into a log. I pressed each side slightly flat to create a squared log if desired.

Chill in the freezer for 30 minutes. 

Preheat the oven at 350 degrees. 

Remove dough from the freezer and slice into one inch slices. 

Place on a parchment lined cookie sheet about an inch apart. 

Bake for 15 minutes, or until the edges just start to brown.