yummy

Adapted from A Shortbread Sampler, a slim charity cookbook by former Toronto star home economist Mary McGrath.
Proceeds go to the Star's Santa Claus and Fresh Air Funds.
Call Starphone at 416-350-3000 (press 6432) to get a copy for $10.65, including tax and shipping.

Cranberry And Pistachio Shortbread

Shelled pistachios are sold at bulk food stores.
Store shortbread in an airtight container, with waxed paper between the layers.

1 cup butter, at room temperature
1/2 cup icing sugar
1 tsp vanilla
1-3/4 cups all-purpose flour
1/2 cup dried cranberries
1/2 cup shelled, undyed pistachio nuts, coarsely chopped

Preheat oven to 300F.

In large bowl, using electric mixer, blend butter and sugar until fluffy. Blend in vanilla. Stir in flour, cranberries and pistachio nuts. Blend.

Form dough into 1-inch balls and place on ungreased baking sheets about 1-inch apart. Flatten slightly or press lightly with tines of fork. Bake 20 to 25 minutes, or until golden on edges, on two racks near centre of oven, switching racks halfway through.

Cool 10 minutes. Transfer to wire rack to cool completely.
Makes about 40.