Ingredients
Equipment
Method
Step-by-Step Instructions
- Cream the butter and sugar together until smooth and creamy, about 3 to 5 minutes.
- Mix in vanilla extract and salt to the buttery blend.
- Gradually add flour and mix gently until dough appears crumbly.
- Fold in dried cranberries and shelled pistachios until evenly distributed.
- Shape the dough into 2-inch logs, wrap in plastic wrap, and chill for at least 2 hours.
- Preheat the oven to 325°F (163°C) and prepare a baking sheet.
- Slice the chilled dough into 1/4-inch rounds and arrange on the baking sheet.
- Bake for 14 to 16 minutes until edges are light golden brown.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Nutrition
Notes
Cookies can be stored in an airtight container for up to a week, or frozen for up to 2 months for future enjoyment.