Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter and powdered sugar in a mixing bowl until smooth and fluffy, about 2-3 minutes.
- Add the vanilla extract and mix until combined.
- Gradually mix in the all-purpose flour and salt, stirring gently until the dough just comes together.
- Fold in the chopped dried cranberries and pistachios.
- Shape the dough into a log and wrap it tightly in plastic wrap. Refrigerate for 30 minutes.
- Slice the chilled dough into 1/4 inch thick cookies and place them on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15 minutes or until the edges are lightly golden.
- Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack.
Nutrition
Notes
Optional: Drizzle with melted white chocolate for an extra touch of sweetness.
