Chocolate-Covered Shortbread

Directions

1. 1
   Line a baking sheet with parchment paper.
2. 2
   Dip cookies, one at a time, into melted chocolate and place on baking sheet.
3. 3
   Let sit until slightly set, about 5 minutes.
4. 4
   Sprinkle with pistachios and cranberries and let stand at room temperature until chocolate hardens completely, about 20 minutes.
5. 5
   Note: If your kitchen is too warm and chocolate does not set, chill dipped cookies in freezer 4 minutes.
6. 6
   You can also substitute crushed peppermints for nuts and fruit on shortbread to add a sweet crunch.