Pistachio Cranberry Shortbread Cookies

Directions

1. Wash hands with soap and water.

2. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper; set aside.

3. In a large bowl using an electric mixer on medium speed, beat butter until soft and fluffy. Add powdered sugar and vanilla and beat until smooth. Add flour and salt and beat just until all flour is incorporated.

4. Place dough onto a piece of plastic wrap and form into a disk. Wrap well and place in refrigerator for 15 minutes. Wash hands after handling raw dough.

5. On a lightly floured surface, roll out dough into a ½-inch thick circle. Cut into rounds or other shapes using a lightly floured cookie cutter; place on prepared baking sheets. Wash hands after handling raw dough.

6. Bake for 15 minutes, making sure cookies do not brown; let cool on a wire rack.

7. Melt chocolate in microwave according to package directions; place in a resealable plastic bag. Snip the tip of one corner of the bag and drizzle over cookies; top with pistachios and cranberries.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org