Pistachio Cranberry Shortbread Cookies

Ingredients

• 180 g unsalted butter
• 90 g icing sugar
• 250 g plain flour
• 1/4 tsp salt
• 70 g chopped pistachios
• 60 g dried cranberries

Method

1. Step 1

   Heat the oven to 180°C and line two baking trays with baking paper.

2. Step 2

   Beat the butter and sugar together until creamy, then beat in the egg and vanilla.

3. Step 3

   Whisk the flour, and the salt in a second bowl.

4. Step 4

   Fold the dry ingredients into the butter mixture just until a soft dough forms.

5. Step 5

   Fold in the pistachios and the dried cranberries, then scoop the dough into even mounds and space them well apart on the trays.

6. Step 6

   Bake for 10 to 14 minutes until the edges are set and the centers still look slightly soft.

7. Step 7

   Cool the cookies on the tray for 5 minutes, then transfer them to a rack to cool completely.