Cranberry Pistachio Shortbread
2 1/3 Cups unbleached white flour
1/2 teaspoon salt
1 Cup (two sticks) unsalted butter, softened
2/3 Cup sugar
1 teaspoon vanilla extract
1 Cup shelled pistachios, coarsely chopped
1 Cup dried cranberries, cut in small pieces (kitchen shears work well for this)
In a large mixing bowl, cream butter and sugar together. Add vanilla and salt. Mix well. Add flour and mix until the mixture is a uniform crumbly consistency (this won't take much mixing). Fold in the pistachios and cranberries. Press the dough together with your hands and divide into two even parts.
Form each half of the dough into a log shape and wrap in plastic wrap or waxed paper. Make sure the ends of the plastic wrap are sealed well or the ends of the wax paper are twisted closed to prevent the dough from drying out. Refrigerate the dough for at least two hours.
Preheat oven to 325 degrees.
Slice the cold dough logs into 1/4 to 1/2-inch thick slices and bake on a parchment lined baking sheet for 15-20 minutes.
Cool cookies on a wire rack.
Makes about 4 dozen cookies