Dolce Natale~Cranberry Pistachio Shortbread

I always say, I really don’t bake.  However, these were so good, I ending up making another batch!  They were buttery, not too sweet and savory all in one bite.

You will need:

1 cup unsalted butter, softened

3/4 cup powdered sugar

2 cups all-purpose flour

1/2 cup cornstarch

1/4 teaspoon salt

1 cup dried cranberries, chopped

1 cup pistachios, chopped

1 teaspoon vanilla extract

1 cup white chocolate chips

Preheat your oven to 350°F and line a baking sheet with parchment paper.  In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract.In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.

Gently fold in the chopped cranberries, white chocolate chips and pistachios until evenly distributed throughout the dough.

Scoop tablespoon-sized portions of the dough and roll them into balls. Place them onto the prepared baking sheet and flatten each cookie slightly with your hand. Bake the cookies for 12-14 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.