Cranberry Pistachio Shortbread by Ah Gim

100g Icing sugar
200g salted butter
300g Plain flour

Whipped sugar & butter till creamy, then add in plain flour gradually.
I cut 20g dried cranberry into small pieces & crushed 20g pistachio. Added both into the dough.
I shaped the dough into 2 long blocks (wrap them in plastic bags or cling wrap). Kept them in freezer for an hour (or in fridge or at least a few hours). Took it out and slice them after 10 mins.

Baked them for 15mins for 160 to 170 degree. Depends on ur oven. Watch them as u bake as they turn brown easily.