Cranberry Pistachio Keemun Shortbread

Ingredients :: 

3 tbsp loose leaf Keemun tea leaves, divided

2/3 cup boiling water

1/2 cup dried cranberries, coarsely chopped 

1/4 cup pistachios, coarsely chopped

4 sticks (455 grams) unsalted butter, chilled

1 cup granulated sugar

2 tsp vanilla extract

4 cups all purpose flour

1/4tsp fine sea salt

Directions :: 

Place 1 tablespoon of the tea leaves in a small bowl and pour over the boiling water. Steep, covered for 4 minutes. Put the chopped cranberries in another small bowl and strain the tea over the berries, discarding the leaves. Let sit until cooled to room temperature, about 15 minutes. Remove the plumped cranberries from the tea and lightly pat dry. Discard the tea.

In a large bowl, use an electric mixer on medium speed to cream together the butter and sugar until smooth. Beat in the vanilla. Grind the remaining 2 tablespoons of tea in a spice grinder until relatively fine but not powdered - there should be some texture. Add to the butter with the flour and salt and mix until the dough just comes together. Gently stir in the chopped cranberries and pistachios.

Place a 12 inch/30.5 centimetre length of plastic wrap, parchment paper, or waxed paper a work surface. Scoop 1/3 of the dough onto the wrap, making a log shape that is about 2 inches in diameter and 6-8 inches long. Wrap the plastic completely around dough and roll the log to even out the dough. Repeat with the remaining dough, for a total of 3 logs. Refrigerate for at least 1 hour, or freeze for 20 minutes. Dough may be stored up to 3 weeks in the freezer, double wrapped. 

When ready to bake, preheat oven to 250 degrees F/120 degrees C. Line 2 baking sheets with parchment paper. Working with 1 log at a time, remove the dough from the fridge or freezer. Unwrap and roll log against a work surface to event it out and make the edges smooth and round. Slice the roll into 1/4 inch thick slices and place on the prepared baking sheets about 1/2 inch apart (the cookies will not spread very much).

Bake for 40-45 minutes, until the shortbread is firm and takes on a sandy, dry appearance; the colour will not change much due to the low oven temperature. Cool on a cooling rack and store in an airtight container at room temperature for up to 1 week or freeze well-wrapped for up to 1 month.