Cranberry Pistachio Shortbread Cookies 

Buttery, crisp, and bursting with festive flavors!

 Ingredients:

1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
2 cups all-purpose flour
½ tsp salt
½ tsp vanilla extract
½ cup dried cranberries, chopped
½ cup pistachios, chopped

 Instructions:
Prepare the Dough

In a bowl, beat softened butter and powdered sugar until creamy.
Mix in vanilla extract.
Add flour and salt, stirring until a soft dough forms.
Fold in chopped cranberries and pistachios.
Shape & Chill

Roll the dough into a log (about 2 inches in diameter). Wrap in plastic wrap.
Chill in the refrigerator for at least 1 hour.
Slice & Bake

Preheat oven to 350°F (175°C).
Slice chilled dough into ¼-inch thick rounds.
Place on a baking sheet and bake for 12–15 minutes or until edges are lightly golden.
Cool & Serve

Let cookies cool on a wire rack before enjoying!
 Recipe Details:
Prep Time: 10 minutes
Chill Time: 1 hour
Bake Time: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 20 cookies