Traditional Shortbread with White Chocolate, Cranberries and Pistachios

It is almost unimaginable how quick this year flew by and that the holidays have officially arrived.  Oh how I love this time of year.  As of Friday at 5:30pm my vacation has begun.  Did I say how much I love this time of year? Smile.  Hubby has also taken the same timeframe so we can truly enjoy the holidays and won’t need to return to work until January 6^th.  Although we are never 100% on vacation, just need to simply check email and be ready for any urgent requests.  Typically a quiet time of year, but always want to be able to support my team and clients.

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Today is a baking day, which is completely cathartic.  I have a tradition of sharing my baked goodies with friends and neighbors.  It brings me much joy to see their faces light up with excitement and the reactions when they take that first bite.  I have a few recipes in mind to make and this one is a true winner.  I actually received a tin full of them last year from the 2^nd annual Food Blogger Cookie Swap and decided to make them for this year.  Oh how delicious they are and simple to make.

What is your favorite holiday cookie recipe?  If you are looking for inspiration, check out this stunning online magazine from Heidi at Foodie Crush to be completely inspired.  In fact I was honored to have my Holiday Checkerboard Cookies featured.  If you need even more inspiration, click here and here for a round up of the 3^rd Annual Food Blogger Cookie Swap.  Happy Holidays Everyone!!

Traditional Shortbread with White Chocolate, Pistachios and Cranberries 

Makes 1 sheet pan

1 lb (4 sticks) butter, room temperature

1 cup sugar

4 cups flour

One (11 oz) bag of white chocolate chips

Shelled, unsalted roasted pistachios (I get them at Trader Joes)

Dried cranberries

Preheat oven to 350 degrees F.

Cream the butter and sugar with a stand mixer. Add the flour, in two sessions and mix. Put the batter into a sheet pan and use your hands to push it so it covers the entire pan.  Use a knife to flatten the edges and smooth out the batter. Prick the batter (10 x 15 pan) with a fork, all over.  Bake at 350 degrees F for 10 minutes. Reduce the temperature to 300 degrees F and bake for 40 more minutes.

Remove the pan from the oven and let rest for 2 minutes, then cut the cookies. They will be soft but will stay in place.  Cool in the pan.  (Warning: Don’t wait too long to cut the cookies or they will be too hard to cut)

Melt the white chocolate either in the microwave (stirring every 20 seconds) or in a double boiler. Remove the cookies from the pan. Spread one side of each cookie with the melted chocolate. Sprinkle with the pistachios and dried cranberries. Place on a cool pan or rack to allow the chocolate to set.