Ingredients
1 cup (225 g) unsalted butter, softened
2/3 cup (80 g) powdered sugar
1 teaspoon vanilla extract
2 cups (250 g) all-purpose flour
1/4 teaspoon salt
1/2 cup (70 g) shelled pistachios, roughly chopped
1/2 cup (70 g) dried cranberries, chopped
Instructions
Prepare the Dough
In a large bowl, beat the butter and powdered sugar until light and creamy.
Mix in the vanilla extract.
Add the flour and salt, mixing until a soft dough forms.
Fold in the chopped pistachios and dried cranberries.
Shape the Logs
Divide the dough into two portions.
Shape each portion into a log about 2 inches (5 cm) in diameter.
Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
Slice and Bake
Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Slice the chilled dough into 1/4-inch (6 mm) thick rounds.
Arrange the cookies on the baking sheet, leaving a little space between them.
Bake
Bake for 12–15 minutes, or until the edges are lightly golden.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
For extra flavor, add 1/2 teaspoon almond extract.
Chill the dough well before slicing to keep the cookies perfectly round.
Store in an airtight container for up to 1 week.
Yield: About 24–30 cookies. 🍪✨
