Ingredients
- 1 cup (225 g) unsalted butter, softened
- ¾ cup (90 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ teaspoon salt
- ½ cup dried cranberries, chopped
- ½ cup pistachios, chopped
Instructions
- In a large bowl, beat the softened butter and powdered sugar together until creamy and smooth.
- Mix in vanilla extract.
- Sift the flour and salt together, then gradually add to the butter mixture until a dough forms.
- Fold in the chopped dried cranberries and pistachios until evenly distributed.
- Divide the dough into two logs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or until firm).
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice the chilled dough into ¼-inch thick rounds and place on the prepared baking sheet.
- Bake for 12–15 minutes, or until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Would you like me to also add a quick glaze recipe to drizzle on top? (It makes them look extra festive.)