Cranberry Pistachio Shortbread

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The bread farm, in the tiny town of edison, wa, not only makes great artisanal breads, but fabulous shortbread too. I adapted a recipe from the web to try and match theirs. does not include chill time

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Steps

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In a large bowl whisk the flour with the salt and cinnamon.

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In the bowl of your electric mixer , cream the butter until smooth.

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Add the sugar and beat until smooth and creamy.

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Beat in the zest and vanilla extract.

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Gently stir in the flour mixture just until incorporated.

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Fold in the chopped pistachios and dried cranberries.

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Divide the dough in half.

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Place each half of dough on the center of a 14 inch length of parchment or wax paper.

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Smooth and shape the dough into an evenly shaped rectangle that is about 10 inches long and 2 inches wide.

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Then thoroughly wrap the shaped logs in the parchment or wax paper , twists the ends of the paper to seal the logs , and place in the refrigerator to chill for at least two hours , or up to three days.

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Preheat oven to 325 degrees f with the rack in the center of the oven.

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Line two baking sheets with parchment paper.

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Using a thin bladed knife , slice the logs into to inch thick cookies.

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If dough is too hard to slice you may need to let t.

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Ingredients

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all-purpose flour, cinnamon, kosher salt, butter, granulated sugar, lemon zest, pure vanilla extract, pistachios, dried cranberries