Ingredients
Equipment
Method
- In a large bowl, beat the softened butter and powdered sugar until smooth and creamy.
- Add the vanilla extract and mix until combined.
- Gradually add the flour and salt, mixing just until a soft dough forms.
- Fold in the chopped dried cranberries and pistachios until evenly distributed.
- Divide the dough in half. Shape each portion into a log about 2 inches in diameter.
- Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm enough to slice.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Unwrap the chilled dough and slice into rounds about 1/4 inch thick. Arrange the cookies on the baking sheet, leaving a little space between them.
- Bake for 12–15 minutes, until the edges are just lightly golden. The centers should remain pale.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a week.
Notes
Chill the wrapped dough logs for at least 2 hours, or until firm enough to slice. Slice into rounds about 1/4 inch thick. The cookies are ready when the edges are just lightly golden and the centers remain pale. Store in an airtight container at room temperature for up to a week.