Cranberry & pistachio shortbread cookies

Make these easy and delightful Cranberry Shortbread Cookies with White Chocolate -

they’re delicious for Christmas or any time of the year!

INDREDIENTS - 20 cookies

• 230 g unsalted butter room temperature
• 80 g icing sugar
• 1 egg yolk
• 290 g all purpose flour
• 2 tsp orange zest
• 3 tsp orange juice
• 70 g dried cranberries chopped
• 60 g pistachio finely chopped
• Pinch of salt
• 1⁄2 tsp vanilla extract
• 150g white chocolate callets for the dipping.

METHOD

1. 1Place butter, flour, icing sugar, egg yolk, orange zest, orange juice, vanilla extract and salt into the mixing bowl and mix 10 sec / speed 6.
2. Add cranberries and pistachios and mix 5 sec/reverse/ speed 5. Continuo mixing with the spatula if necessary.
3. Transfer into a silicone mat or parchment paper and form into a log (25 cm long approx). Roll it into a plastic wrap or with the parchment paper and chill the dough for about 2 hours or until firm.
4. Line two baking trays with parchment paper. Slice the cookies into rounds about 2 cm in width. Place into a lined baking tray leaving space between them.
5. Bake for approx. 10-12 minutes at 180C. Let cool on the baking sheet for 10 minutesthen transfer them to racks to cool.
6. Meanwhile, place the white chocolate callets into a mixing bowl and grate 5 sec / speed 8. Scrape down sides of mixing bowl and melt 5min/50C/speed 1.
7. Dip cooled cookies into the melted chocolate and sprinkle with pistachios and cranberries. Place cookie into a tray lined with parchment paper and refrigerate for approx 30 minutes until chocolate has set.