Cranberry & Pistachio Shortbread Cookies

 Ingredients

1 c unsalted butter, softened

2/3 c sugar

1 T orange juice (from orange after zesting)

1/2 t vanilla

2 1/3 c flour

1/4 t salt

zest of one medium orange

3/4 c pistachios, roughly chopped

3/4 c dried cranberries, roughly chopped

Instructions:

• Place softened butter and sugar in large mixing bowl.  Beat using an electric mixer until smooth and creamy, about 2 minutes
• Add the orange juice and vanilla, beat until combined
• Mix in flour, salt and orange zest on low speed until combined
• Fold pistachios and dried cranberries using a rubber spatula
• Transfer dough to a lightly floured counter, shape dough into a 2-2.5 inch thick log.  ( I make 2 logs)
• Place logs on parchment paper or plastic wrap.  Roll up tightly and twist the ends to seal.
• Freeze for at least 30 minutes or refrigerate for 4 hours.  The dough should be firm to the touch
• Preheat oven to 350f.  Line baking sheet with parchment paper
• Remove the parchment paper from the log.  Using a sharp knife, slice the dough into 1/4 inch thick slices
• Place cookies on the baking sheet 1 inch apart and bake for 10-15 minutes until the edges start turning golden brown.  (don't brown too much)
• let the cookies cool on the baking sheet. (this allows to cook further), then transfer to a cooling rack to cool completely.

Made for 2024 cookie party.  These are easy and very good. A bit expensive when you are making a lot as the pistachios are pricey.