Pistachio, Cranberry & White Chocolate Shortbread Recipe

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These are one of my “go to” Holiday Cookie recipes.
Not only are they delicious but they also look festive and are a great addition to a plate of baked goods.
 
I recently hosted a Christmas Cookie Exchange and I knew instantly that these Pistachio, Cranberry and White Chocolate Shortbread cookies would be perfect as my contribution!
 

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Each of us made 13 dozen of our chosen cookie then swapped them for 12 dozen different cookie varieties.  I love getting my holiday baking all done in one shot!  I packaged my cookies up in these awesome {seriously, I love these} bags from Wholeport.  They are perfect for baked goodies.  Each bag has a little window and resealable zipper at the top.  After you have loaded the bag with goodies you iron {or heat} the top of the bag to seal it shut.  They recipient must then tear the top off to access the resealable zipper.  Very professional!  Oooo la la!! lol  I added my recipe card, an apple cinnamon ornament and some fun washi tape from Michaels.
 

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Pistachio, Cranberry & White Chocolate Shortbread Recipe
 
Ingredients:
 
1 1/2 cups butter
1 cup white sugar
1 tsp vanilla extract
3 1/2 cups flour
1/2 tsp salt
1/2 cup white chocolate chips
1/2 cup chopped pistachios
1/2 cup chopped cranberries
 
Directions:
 
Combine butter, sugar and vanilla in a mixer.  Add remaining ingredients and mix well.  Roll into a log about 2.5″ thick.  Wrap in wax paper and refrigerate for at least 2 hours.  Remove from the fridge and slice into 1/4″ rounds.  Place on greased cookie sheets and bake in a preheated oven @ 350 degrees for 10 – 12 minutes.
 
 

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Enjoy!

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