Cranberry and Pistachio Shortbread Cookies by Vanessa Tay

160g Salted Butter - soften
50g Icing Sugar - sift
240g All Purposes Flour - sift
30g Dried Cranberry - cut into small piece
20g Pistachios Nuts - crushed

Cream butter and icing sugar till creamy, add in AP flour, use a spatula mix into butter. Use the hand mixer, give a good even mix. Add in cranberries and Pistachios Nuts, mix well using spatula or spoon

Use hand to bring the dough together, form a round big ball shape. Divide the dough into 2, used a clingwrap to help mould the dough form a round or square shape. Freeze for an hour "took out from freezer, pls rest the dough for awhile before slicing" or refrigerate it overnight.

Bake in preheat oven 170 deg C for 15 mins or till cookies slightly turn brown.

This is how it look like using cling wrap to mould it into square shape.