Cranberry Pistachio Shortbread Cookies

Gradually add the flour, mixing until a crumbly dough forms. Don’t overmix.
3: Fold in the Good Stuff
Stir in the chopped cranberries and pistachios by hand using a spatula.
The dough should just hold together when pressed between your fingers.
4: Shape and Chill
Divide the dough in half and shape each half into a log about 2 inches in diameter.
Wrap tightly in plastic wrap and chill in the fridge for at least 2 hours (or freeze for 30 minutes).
5: Slice and Bake
Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
Slice the chilled dough into ¼ inch thick rounds and place on the prepared sheet.
Bake for 12-15 minutes, or until the edges are lightly golden.
6: Cool and Serve
Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Serve plain or drizzle with white chocolate for a bakery style finish, just like we do in raspberry swirl shortbread.