Cranberry Pistachio Almond Shortbread

Every year for our Thanksgiving takeout menu, we offer some kind of shortbread cookie. Some years, we make thumbprints, others we use pecans, and some years it’s this cranberry pistachio almond version. I love these cookies because they are visually stunning—deep pinks and greens and pops of orange stud the dough underneath a layer of shiny, crunchy sugar. I like to save these cookies for the morning after the holiday—with a cup of tea for good measure.