Ingredients
1 cup unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries, chopped
1/2 cup shelled pistachios, roughly chopped
2 tablespoons granulated sugar (for topping, optional)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, beat the softened butter until creamy. Add powdered sugar and mix until light and smooth. Mix in vanilla extract.
Gradually add flour and salt. Mix just until combined. Do not overmix.
Fold in chopped cranberries and pistachios until evenly distributed.
Scoop about 2 tablespoons of dough and roll into balls. Place on prepared baking sheet and gently flatten with the palm of your hand or the bottom of a glass to about 1/2 inch thick.
If desired, sprinkle a little granulated sugar on top for a slightly crisp finish.
Bake for 12 to 15 minutes or until edges are lightly golden. Centers will remain pale.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Storage
Store in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months.
For extra flavor, you can add 1/2 teaspoon almond extract or a little orange zest to the dough.