Ingredients:
- 1 cup unsalted butter, softened
- 1/2 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 unsalted pistachios, shelled and chopped
- Extra powdered sugar for dusting (optional)
Instructions:
- In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.
- Add the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Gently fold in the chopped cranberries and pistachios until evenly distributed.
- Divide the dough in half and shape each half into a log, about 2 inches in diameter.
- Wrap each log in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Remove the dough logs from the refrigerator and slice them into 1/4-inch thick rounds.
- Place the rounds on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- If desired, dust with extra powdered sugar before serving.
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