Cranberry Pistachio Slice-and-Bake Cookies

Ingredients

• 1 cup (225 g) unsalted butter, softened
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ¼ tsp salt
• ½ cup dried cranberries
• ½ cup pistachios, roughly chopped

Instructions

1. Make the dough

1. In a bowl, beat butter and powdered sugar until creamy.
2. Add vanilla extract and mix well.
3. Gradually add flour and salt and mix until dough forms.
4. Fold in cranberries and pistachios.

2. Shape the logs

1. Divide dough into 2 portions.
2. Roll each portion into a log shape (about 2 inches thick).
3. Wrap in plastic wrap.

3. Chill

• Refrigerate the dough logs for 1–2 hours until firm.

4. Slice

• Preheat oven to 180°C (350°F).
• Slice dough into ¼-inch thick cookies.

5. Bake

• Place cookies on a lined baking tray.
• Bake 12–15 minutes until edges are lightly golden.

6. Cool & Serve

• Let cookies cool for 5 minutes before serving.