Cranberry Shortbread

Name: Cranberry Shortbread
Prep time: 35 min
Total time: 1 h 25 min
Yield: 1 dz.
Ingredients: 1 lemon; 1 c. butter (no substitutions); 1 1/4 c. confectioners' sugar; tsp. salt; 1 large egg; 2 1/4 c. all-purpose flour; 3/4 c. dried cranberries; 1 c. pistachios

Published: Oct 24, 2012

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Yields:

1 dz.

Prep Time:

35 mins

Total Time:

1 hr 25 mins

Cal/Serv:

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Dried cranberries and chopped pistachios add a seasonal taste and flair to these traditional cookies. They can be made ahead and frozen up to a month, letting you spend more time outside the kitchen this holiday season.

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Directions

1. Step 1From lemon, grate 1 tablespoon peel and squeeze 1 tablespoon juice. In large bowl, with mixer on medium speed, beat butter, sugar, and salt until smooth and creamy. With mixer running, beat in egg, then lemon peel and juice, scraping side and bottom of bowl occasionally.
2. Step 2Add flour and beat on low until just incorporated. Stir in cranberries until evenly distributed.
3. Step 3Divide dough among 3 sheets waxed paper and roll into 1-inch logs. (If dough is sticky, refrigerate for 30 minutes before rolling.) Wrap logs in waxed paper and refrigerate 45 minutes or until firm.
4. Step 4If using, divide pistachios among logs; press into dough to evenly coat. Wrap tightly in plastic wrap and refrigerate at least 1 hour or up to 1 week.
5. Step 5Preheat oven to 300 degrees F. Line 2 cookie sheets with parchment paper.
6. Step 6In batches, with knife, cut logs into 1/4-inch-thick slices. Place 2 inches apart on cookie sheets. Bake 25 to 30 minutes or until golden brown, rotating sheets on racks halfway through. Refrigerate remaining dough while cookies bake. Cool baked cookies on wire racks. Repeat with remaining dough. Store in airtight container at room temperature up to 3 days or in freezer up to 1 month.