Cranberry Pistachio Shortbread Cookies
Ingredients
1 cup (225 g) unsalted butter, softened
2/3 cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
1/2 cup dried cranberries, chopped
1/2 cup pistachios, chopped
Instructions
Make the dough
In a bowl, beat butter and powdered sugar until creamy. Mix in vanilla.
Add dry ingredients
Stir in flour and salt until a soft dough forms.
Fold in mix-ins
Add chopped cranberries and pistachios and mix evenly.
Shape logs
Divide dough into 2 logs about 2 inches thick. Wrap tightly in plastic wrap or foil.
Chill
Refrigerate for at least 2 hours (or freeze 30 minutes) until firm.
Slice & bake
Heat oven to 350°F (175°C). Slice cookies about 1/4-inch thick and place on a lined baking sheet.
Bake
Bake 12–15 minutes until edges are lightly golden.
Cool
Let cool on the tray for 5 minutes, then transfer to a rack.
Optional Tips
Add orange zest for extra flavor.
Dip half the cookies in white chocolate after cooling.
