Ingredients
- 1 cup (225 g) unsalted butter, softened
- 2/3 cup (130 g) granulated sugar
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 tsp salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, roughly chopped
Instructions
- Cream butter & sugar
In a bowl, beat the butter and sugar together until smooth and creamy. - Add vanilla
Mix in the vanilla extract. - Incorporate dry ingredients
Gradually add flour and salt, mixing until a soft dough forms. - Fold in mix-ins
Stir in the chopped cranberries and pistachios until evenly distributed. - Shape the dough
Form the dough into a log (about 2 inches thick), wrap in plastic, and refrigerate for at least 1 hour. - Slice & bake
- Preheat oven to 170°C (340°F)
- Slice the dough into 1/4-inch thick rounds
- Place on a lined baking sheet
- Bake
Bake for 12–15 minutes, or until the edges are lightly golden. - Cool
Let cookies cool on a rack—they’ll firm up as they set.
✨ Tips
- For extra flavor, add a little orange zest 🍊
- Sprinkle sugar on top before baking for a slight crunch
- Store in an airtight container for up to a week