Cranberry Pistachio Shortbread Cookies

🧈 Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 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 shelled pistachios, chopped

👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the butter and sugar:
   In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy (about 2–3 minutes). Add vanilla extract and mix until combined.
3. Add dry ingredients:
   Gradually mix in the flour and salt until a soft dough forms. You may need to use your hands to bring it together at the end.
4. Fold in mix-ins:
   Gently fold in the chopped cranberries and pistachios until evenly distributed throughout the dough.
5. Shape the dough:
   Divide the dough in half. Roll each half into a log, about 1.5 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour (or freeze for 30 minutes) until firm.
6. Slice and bake:
   Once firm, slice the logs into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing about 1 inch apart.
7. Bake for 12–15 minutes, or until the edges are just starting to turn golden. Keep a close eye—shortbread should stay pale.
8. Cool and serve:
   Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

🎄 Festive Tips:

• Dip half of each cookie in white chocolate and sprinkle with extra chopped pistachios or cranberries for an extra festive touch.
• These cookies keep well in an airtight container for up to a week—perfect for holiday gifting!