Cranberry & Pistachio Shortbread Cookies

1 cup of room temperature unsalted butter
1 cup of dried cranberries
1 1/2 teaspoons of vanilla
1 cup of lightly toasted unsalted pistachios
1/4 teaspoon of cinnamon
1/2 teaspoon of freshly grated nutmeg
1/2 teaspoon of salt
2/3 of a cup of sugar



Lightly roast the pistachios and chop in a nut grinder. Set aside the nuts. Now in a bowl sift the flour and salt. In a standing mixer cream the butter and sugar for a few minutes until they are well mixed. Add the remaining ingredients and mix until well incorporated. Divide the mixture in half and roll the dough in parchment paper. Chill for two hours before slicing. You can freeze the dough for several months at this point too.

Now preheat your oven to 325 degrees. Slice the logs into 1/4 inch slices and bake for 16 minutes.
They are delicious!