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cranberry, pistachio & white chocolate shortbread Recipe

   
 

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     cranberry, pistachio & white chocolate shortbread

Category   Desserts - Breads
Sub Category   None

Ingredients
 

Instructions
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 or sift 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 half a cup at a time until it's incorporated. mix until the dough forms a ball. roll into a log about 2 inches in diameter (roll it wider or skinnier depending on how big you want your cookies). roll the log in some wax paper. chill in the fridge 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 to room temp.


Originally Submitted
11/24/2012





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