I made these for a cookie exchange party because they aren’t too sweet and they are so festive with the red and green. They are incredibly easy to make, too, not to mention unbelievably good.
Cranberry, Pistachio, and White Chocolate Shortbread Cookies
3/4 pound (3 sticks) unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups all purpose flour
1/4 teaspoon kosher salt
3/4 cup chopped dried cranberries
1 cup roughly chopped pistachios
1 cup white chocolate chips
Cream together the butter and sugar until light and fluffy, about 3 minutes. Mix in the vanilla extract. In a separate bowl, whisk together the flour and salt. Add the flour & salt to the butter mixture. Mix on low speed until it just starts to come together. Add the cranberries, pistachios, and white chocolate a little at a time until it’s incorporated. Mix until the dough forms a ball. Roll into a log about 1 1/2 inch in diameter. Roll the log in parchment paper and chill it for at least 1 hour.
Preheat the oven to 350F and line a sheet pan with parchment paper. Slice the log into 1/4 inch slices. Place the slices on the sheet pan. They don’t spread much, so they can be pretty close together. Bake for 10-13 minutes, or until the edges are just starting to brown. Remove from the pan and cool on a wire rack.