Cranberry-Pistachio Shortbread Cookies

So yummy and easy! These cookies are a fantastic blend of flavors. The shortbread texture melts in your mouth. So good! Enjoy!

Recipe yields about 3 dozen cookies

Ingredients:

-1 cup (2 sticks) unsalted butter, at room temperature

-2/3 cup sugar

-1 tsp vanilla extract

-1/2 tsp salt

-2.5 cups flour

-3 Tbs water

-1 cup pistachios, roasted, shelled, and coarsely chopped

-6 oz sweetened dried cranberries

Directions:

Cream the butter and sugar. Once nice and smooth, add the vanilla, salt, flour (1/2 cup at a time), and water. Mix well. Add the pistachios and cranberries. Once you have a nice, smooth dough, divide into two equal pieces.

Roll each piece into a log and wrap in parchment paper. Refrigerate for 2 hours.

Preheat oven to 325 F.

Remove the parchment paper from the logs and reuse it to line cookie sheets. Slice each log into 1/2 inch slices and place on prepared sheets.

Bake in preheated oven for 20 minutes or until edges get golden brown.

Remove from the oven and cool completely. Enjoy!