Low Sugar Cranberry Pistachio Shortbread
3/4 pound unsalted butter, room temperature
1/2 cup Truvia Baking Blend
1 teaspoon pure vanilla extract
3/4 cup dried cranberries, finely chopped
3/4 cup pistachios, chopped
3 1/2 cups all-purpose flour
1/4 teaspoon salt
Preheat oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and Truvia Baking Blend until they are just combined. Add the vanilla extract, cranberries and pistachios and mix.
In a medium bowl, sift together the flour and salt, then add to the butter mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll the dough into two 2–inch thick logs. Wrap in plastic and freeze for 30 minutes.
Slice into 1/2-inch rounds and reshape if necessary. Place the cookies on an ungreased baking sheet or Silpat. Bake for 12 to 15 minutes, until the edges begin to lightly brown. Allow to cool to room temperature and serve.