A year-round favourite, these Cranberry Pistachio Shortbread Cookies are easy to make and have that classic shortbread rich buttery flavour.

A drizzle of white chocolate will dress them up to impress for your Christmas dessert tray!

1 cup shelled pistachios

1 cup salted butter, softened at room temperature

3/4 cups powdered sugar

1 teaspoon vanilla extract

3/4 teaspoon almond extract

2 cups all purpose flour

1 cup dried cranberries, chopped

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Preheat oven to 300°F. Line two baking sheets with parchment paper or baking mat.
In large mixing bowl, or bowl from stand mixer, cream together butter, powdered sugar, vanilla extract and almond extract. Beat until light and fluffy.
I like to do the rest of the cookie dough by hand) Add in all-purpose flour and stir just until combined.
Gently fold in the dried cranberries.
Divide dough into three equal portions and roll each portion in a log. Wrap in plastic wrap and refrigerate for 30 minutes.
After 30 minutes, unwrap and roll logs in chopped pistachios. You will have to press down and may need to roll them a few times to get an even coating.
Wrap again in plastic wrap and refrigerate for 10 minutes.
Cut dough log into 1/4″ thick slices. Place one inch apart of parchment-lined baking sheets.
Bake for 17 to 20 minutes until the edges are light golden.
Cool for three to four minutes on baking sheet, then transfer to wire cooling racks.
Chocolate Drizzle (optional) Melt two to three ounces of white or dark chocolate in double-boiler on stove or heat on low heat in microwave. Stir until melted.
Drizzle over top of cooled cookies with a fork, or transfer chocolate to a piping bag and use a small tip to drizzle over top of cookies. Enjoy!

Store the shortbreads in an airtight container for 3 – 5 days or in the fridge for up to 7 days. Separate any layers with parchment paper.

Freeze the shortbreads in a freezer-safe container for 2 -3 months, separating the layers with parchment paper.

Thaw overnight in the fridge or at room temperature before serving.