CRANBERRY
PISTACHIO
SHORTBREAD
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Cream together butter, powdered sugar, vanilla extract and almond extract.
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Add in all-purpose flour and stir just until combined.
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Fold in chopped dried cranberries.
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Divide dough into three equal portions and shape into log. Chill 30 minutes.
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Roll logs in chopped pistachios. Chill another 15 minutes. Slice and place on baking sheet.
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Drizzle with white or dark chocolate.
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