Cranberry and Pistachio Shortbread Cookies 
Ingredients:
– 1 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup dried cranberries, chopped
– 1/2 cup shelled pistachios, chopped
– Extra powdered sugar for dusting (optional)
Instructions:
1. Cream the Butter and Sugar:
– 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.
2. Combine Dry Ingredients:
– 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.
3. Add Cranberries and Pistachios:
– Gently fold in the chopped cranberries and pistachios until evenly distributed throughout the dough.
4. Shape the Dough:
– Turn the dough out onto a lightly floured surface and shape it into a log, about 2 inches in diameter.
– Wrap the log in plastic wrap and refrigerate for at least 1 hour, or until firm.
5. Preheat the Oven:
– Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Slice and Bake:
– Remove the chilled dough from the refrigerator and slice it into 1/4-inch thick rounds.
– Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
– Bake for 12-15 minutes, or until the edges are lightly golden.
7. Cool and Dust:
– 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.
Prep Time: 15 minutes (plus chilling time) | Cook Time: 15 minutes | Servings: 24 cookies
Indulge in these delightful Cranberry and Pistachio Shortbread Cookies, perfect for sharing with friends and family!