Another cookie that I chose to make this holiday season was shortbread. I found this recipe here on Closet Cooking. I have never made shortbread before, but I love them, especially with a nice cup of tea. I thought for the holidays, to be a little festive, I'd try to somehow tie in some green and red, which is why I put dried cranberries and pistacios in one half of my batch. Then, since I had a bag of Heath bits, I put some of those in the other half of the batch. I rolled the dough out, but since I didn't have a fun shaped cookie cutter, so I used my 3 inch round one and cut them in half, making half moons. I think I may have rolled the dough out too thin because they were slightly thin and some broke when trying to get them off the pan, especially the Heath ones. Oh well, still edible and delicious!
2 cups Flour
1/4 teaspoon Salt
1 cup Butter
1/2 cup Sugar
*1/4 cup Pistachios, optional
*1/4 cup Dried Cranberries, optional
*1/4 cup Heath Toffee Bits , optional
Mix the flour and salt in a bowl. Cream the butter and sugar in a stand mixer. Mix the flour/salt mixture into the the butter mixture. At this point, I cut the dough in half and mixed the cranberries and pistachios in one half and the toffee bits in the other. Roll the dough out on a lightly floured surface and cut the shapes you want. Bake for 8-10 minutes at 350 degrees.