INGREDIENTS
8 ounces softened butter
1 cup sugar
2 cups cake flour (replacement option for cake flour is 1 and 3/4 cups of all purpose flour and 4 Tablespoons of corn starch)
1 egg
4-6 ounces each of finely chopped pistachios and dried cranberries
PREPARATION
Cream butter and sugar, add flour then mix in the egg yolk by hand.
Optional, add in half of the dried cranberries.
Pat very thinly and evenly into a cookie sheet
Beat egg white slightly and brush it over the dough and sprinkle nuts and cranberries as the final garnish before baking.
Cook at 300°F for 30 minute to an hour until browned. Immediately cut into triangles and cool.