pistachio and tart cherry shortbread

Pistachio Tart Cherry Christmas Shortbread
1 and 1/2 cups butter, softened
1/2 cup white sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
3 cups bread flour
1/2 teaspoon salt
1 cup dried tart cherries
1 cup pistachios, toasted
Cream together the butter, sugar, maple syrup and vanilla extract using an electric beater. Add flour one cup at a time and the salt, mixing well after each cup is added. Do not use the beater for this, just mix it with a wooden spoon or spatula. Beating it with a hand held mixer might result it tough cookies. Stir in the cranberries and pistachios.
Shape dough into two logs, each log about 10 inches long. Wrap it tightly with parchment paper or plastic wrap and chill it in the refrigerator for at least 2 hours or overnight.
Preheat oven to 350F/180C for 15 minutes. Line baking sheet(s) with parchment paper.
Cut each log into 1/4-1/2 inch slices and arrange on the baking sheet(s).
Bake for about 18-20 minutes, or until lightly browned. Remove and cool on a wire rack until completely cool. Store in an airtight container.
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