Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract (optional but recommended)
1/2 cup dried cranberries, chopped
1/2 cup pistachios, chopped
Instructions
1. Make the dough
In a bowl, beat the softened butter and sugar together until creamy.
Add vanilla extract and mix.
Add flour and salt. Mix until the dough starts coming together — it will look crumbly at first.
Fold in chopped cranberries and pistachios.
2. Shape the cookies
Option A — Slice-and-bake (easiest):
Form the dough into a log about 2 inches thick.
Wrap tightly in plastic wrap and chill for 1–2 hours until firm.
Slice into 1/2-inch rounds.
Option B — Cut-out cookies:
Shape dough into a disc, wrap, and chill 1 hour.
Roll out and cut shapes.
3. Bake
Preheat oven to 325°F (165°C).
Line a baking tray with parchment paper.
Place cookies on the tray and bake for 12–15 minutes, until the edges are lightly golden.
Let them cool on the tray for 5 minutes, then move to a rack.