Ingredients
8 oz (250 g) unsalted butter
3/4 cup (175 mL) icing sugar
1 1/3 cups (325 mL) all-purpose flour
1/2 tbsp (7 mL) water
3 oz (75 g) pistachio nuts roasted
4 oz (125 g) dried cranberries
Method
Preheat oven to 350 F (180 C).
In food processor, combine butter, sugar and flour; mix until coarse consistency is achieved. Add water. Mix until dough sticks together. Add nuts and dried cranberries.
Roll dough into 2 cylinders and wrap with plastic. Refrigerate overnight. Cut dough on the diagonal into 1/4-inch (5 mm) slices.
Bake, on ungreased cookie sheet, 6 to 10 minutes or until golden.