Cranberry Pistachio Shortbread Cookies

Ingredients

Ingredients

• 1 cups unsalted butter
• 1/2 cups granulated sugar
• 1 tbsp orange zest
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1/4 tsp kosher salt
• 1/2 cups dried cranberries
• 1/2 cups pistachios

Instructions

1. Cream the softened butter and sugar together in a large bowl with a hand mixer on medium speed until fluffy, about 1‑2 minutes.
2. Add the vanilla extract and orange zest and beat until combined.
3. Add the flour and salt and beat until fully incorporated.
4. Stir in the chopped cranberries and pistachios.
5. Form the dough into two 6‑inch logs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
6. Preheat the oven to 350 °F and line two baking sheets with silicone baking mats or parchment paper.
7. Slice the chilled dough into ½‑inch pieces, place on the prepared sheets 2 inches apart, and bake for 10‑12 minutes, rotating the pans halfway through, until the edges are lightly golden.
8. Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
9. Store the cookies in an airtight container for up to 2 weeks.