Arte Culinario`s favorite Cookies

Ingredients

3/4 cup chopped pistachios

3/4 cup dried cranberries

200 gr. chocolate chips

100 gr. unsalted butter

1.5 cup confectioner`s sugar 

2 large eggs

1 tsp. vanilla extract

1/4 tsp. salt

2.5 cups all-purpose flour

Procedure

In a large mixing bowl beat the butter and sugar at medium speed. Add eggs, one at a time. Add vanilla and salt and beat until smooth. Reduce speed and add flour, mixing until even.

Mix cranberries, pistachios and chocolate chips with cookie dough. Divide into three 2-inch "logs" and wrap tightly with plastic wrap. Chill until firm (approx. 4 hours)

Pre-heat oven at 350F. Slice logs into 1/4-inch thick cookies. Bake on parchment-lined baking sheet for 8-10 minutes. Transfer to wire rack and cool.

Makes 3 dozen cookies... enjoy

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Contains: a bottle of L.A. Cetto Blanc de Blancs, paté, tapenade, baked pita chips, goat cheese, a small bag of smoked almonds, grapes, apples, and Medjol dates.